OKRA STEW WITH TOMATOES

SERVES 6

IN THIS SIMPLE STEW, the tomatoes and the tomato sauce are cooked separately, or even previously. The okra is simmered, but not longer than 10 or 15 minutes, so it retains its shape and bite. The simmered okra slightly thickens the sauce, giving it just enough body.

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

Pinch crushed red pepper flakes

3 cups okra, cut crosswise

Kernels from 2 ears corn

Salt and pepper

6 halves Oven-Dried Plum Tomatoes (here) or plum tomatoes

1 cup My Tomato Sauce (here) or other good tomato sauce

Small handful chopped fresh basil and flat-leaf parsley

Heat the oil in a medium saucepan over medium heat. Add the onions, garlic, and red pepper flakes and sweat until softened, about 6 minutes. Add the okra, corn, salt, and pepper and cook for a few minutes more.

Add the plum tomatoes and 1 cup water and simmer, stirring occasionally, until the okra are almost tender, about 10 minutes. Add the tomato sauce and simmer for a few minutes more, then stir in the herbs.