STEWED OKRA and TOMATOES

Stewed Okra and Tomatoes
Serves 6

6 large handfuls of fresh small okra
2 tablespoons baking soda
1/4 cup extra-virgin olive oil
6 large tomatoes, peeled and diced
4 garlic cloves, thinly sliced
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
Leaves from 1 sprig fresh oregano, chopped
leaves from 1 sprig fresh basil, chopped
freshly ground black pepper
salt


Stewed Okra and Tomatoes

Bring a gallon of water to a boil in a large pot. Add the okra, baking soda and 2 tablespoons salt. Cook the okra at a hard boil for 5 minutes. Strain the okra and plunge it into a large bowl of ice water (to stop the cooking). Once cool, drain the okra and set aside.


Heat the olive oil in a medium skillet over medium-high heat until warm, then add the tomatoes and garlic and cook for several minutes. Add the pepper flakes and sugar and cook for 10 minutes, stirring constantly. Add the oregano, basil and okra, reduce the heat to medium-low and cook for an additional 3 to 4 minutes.


Season the stew with salt and pepper to taste. Serve with Louisiana rice on the side