Okra and Tomatoes
After a bite of this colorful dish, you'll know why it's a staple of Southern dining.
- Servings: 6
- 2 tablespoons unsalted butter
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 cup dry red wine
- 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
- 4 tomatoes, chopped
- 2 sprigs fresh thyme
- 2 dried bay leaves
- Salt and freshly ground black pepper
Heat butter in a shallow pan over medium heat. Add onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until wine has reduced by half. Add okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a simmer. Cook, stirring occasionally, until vegetables are fork-tender, about 15 minutes.