Monday, 19 March 2012

Okra in a rich tomato sauce

Juicy vegetables can be a brilliant side dish for things such as burgers, baked potatoes, or a quiche. This dish is simple yet tasty, and is quick to make. You can make it with green beans if you can’t get your hands on okra.

Serves 4 as a side dish

1 tablespoon olive oil
1 medium size shallot
2 small cloves of garlic
10 sun-dried tomatoes
2 tablespoons tomato purée
400g tinned tomatoes
1 teaspoon dried basil
175g okra

Warm the oil in a saucepan while finely chopping the shallot. Add the shallot to the oil and turn down the heat. Stir well, and make sure you don’t burn the shallot, as this is easily done. Sweat the shallot while finely chopping the garlic and sun-dried tomatoes. Add these to the shallot, and stir well. Now add the tomato purée, stir, and add the chopped tinned tomatoes. Stir, and then add the dried basil.

Leave to simmer under cover for about 10 minutes. Top and tail the okra, and add to the tomato sauce. Then leave to simmer for another 20 minutes until the okra are soft. 

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