What to do with fresh okra? Sauté it with fresh tomatoes, naturally. Make this quick side to accompany any grilled food in early autumn.
Note: If ripe fresh tomatoes aren't in season, substitute with high quality whole canned tomatoes.
- 1/3 cup extra virgin olive oil
- 3 medium cloves garlic, peeled
- 6 fresh San Marzano or Roma tomatoes, cut lengthwise into quarters (see note)
- Kosher salt and freshly ground black pepper.
- 2 pounds fresh Okra, stems trimmed, cut in half crosswise
Heat olive oil in a 12-inch heavy-bottomed stainless steel sauté pan over medium-high heat until shimmering. Add garlic and cooking, stirring occasionally, until fragrant, about 1 minute. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they begin to break down, about 5 minutes. Add okra, cover, and cook, stirring and shaking the pan occasionally, until okra is cooked through, about 10 minutes. If pan runs dry, add up to 1/4 cup water to moisten. Season to taste with salt and pepper, and serve immediately.