This recipe comes from The Gourmet Cookbook and appealed to me through its simplicity. The greatest discovery of it, however, wasn’t the okra, but, rather, the use of the hand-held mixer – with blade attachment – instantly turning real tomatoes into an, albeit choppy, sauce with peel, seeds and flesh included. It is a far cry from last week’s perfectly canned tomato sauce, but in a pinch, it’s a great tool when your pantry is empty or you’re short on tomato-sauce-making-from-scratch time.
2 garlic cloves, peeled
1 2-inch piece of ginger, peeled
1 tablespoon olive oil
1/8 – 1/4 teaspoon red pepper flakes (to taste)
3 large tomatoes, washed and quartered
Salt and pepper
1 lb small okra, untrimmed
Pulse garlic and ginger in a food processor until finely chopped.
Add oil to heavy skillet and sautee garlic and ginger mixture along with red pepper cooking over moderate heat, stirring, until fragrant, about 1 minute. Don’t let the garlic burn or it will turn bitter.
Pulse tomatoes with salt and pepper in processor until coarsely chopped and stir into garlic mixture. Cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
Meanwhile, trim the okra if necessary, leaving tops intact and being careful not to cut into pods. Stir okra into sauce and simmer, covered, until just tender, about 10 minutes.