Ingredients
Serves 6 to 8
For aromatics
2 tablespoons extra-virgin olive oil
1 large onion, sliced thinly into half-moons lengthwise (about 1 1/2 cups)
4 garlic cloves, minced
For stewing
5 medium beefsteak tomatoes (about 2 pounds), cut into 1-inch chunks (about 5 cups)
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
Pinch of cayenne pepper
1 pound okra, stems removed, cut into 1/2-inch-thick rounds
1 to 2 teaspoons fresh oregano leaves
10 large basil leaves
1 garlic clove, minced (optional)
Best-quality olive oil, for drizzling
Step 1
Sauté aromatics Heat oil in a medium Dutch oven or heavy pot over medium heat. Add onion and sauté for 1 minute. Add garlic and sauté until onion is soft and translucent, about 5 more minutes. Reduce heat if they begin to brown.
Step 2
Stew vegetables Add tomatoes and cook for 2 minutes until they begin to release some of their liquid. Add salt, pepper, and cayenne. Stir in okra and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and very gently simmer until okra is tender, about 1 hour.
Step 3
Add herbs and garlic Chop oregano and add to mixture. Tear basil leaves and fold into the stew. Stir in garlic, if using.
Step 4
Serve Transfer to a serving dish and garnish with a few grindings of pepper and a drizzle of oil.
Reprinted with permission fromMartha Stewart's Cooking School: Lessons and Recipes for the Home Cookby Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewartis the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host ofThe Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, includingMartha Stewart Living; producesMartha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.