Seared Okra and Tomatoes

1. 1

   Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat.

2. 2

   When the oil is hot, add the onion and garlic, and saute for 2 minutes.

3. 3

   Add the tomato paste, diced tomatoes, salt, pepper, rosemary, red-pepper flakes, bay leaves, and vinegar, and cook for 10 minutes, until the tomatoes start to break down and form a paste.

4. 4

   Add the chicken stock, return to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally.

5. 5

   While the tomato sauce cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

6. 6

   When the oil is very hot and shimmering, saute the okra for about 5 minutes, until lightly browned, then add the okra to the tomato sauce.

7. 7

   Simmer the okra tomato mixture for 2 to 3 more minutes, remove the bay leaves, and then serve.

* Per serving · 4 servings · Values may vary.