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Name: Baked Okra in Tomato Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: not set
Ingredients: 1.5 pounds Small Okra (no longer than 3 inches) tops trimmed; 1.5 tablespoons Salt; 1/3 cup Red wine vinegar; 0.5 cup Olive oil; 1.5 cups coarsely chopped onion; 1.5 cups grated ripe tomatoes; 1 pinch crushed red pepper flakes; 0.5 cups Fresh parsley chopped; 1 pinch sugar; 1 pinch freshly ground black pepper

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INGREDIENTS

1.5 pounds Small Okra (no longer than 3 inches) ; tops trimmed
1.5 tablespoons Salt
1/3 cup Red wine vinegar
0.5 cup Olive oil
1.5 cups coarsely chopped onion
1.5 cups grated ripe tomatoes
1 pinch crushed red pepper flakes
0.5 cups Fresh parsley chopped
1 pinch sugar
1 pinch freshly ground black pepper

Servings

INSTRUCTIONS

Place the okra in a single layer in a baking dish. Sprinkle with salt, drizzle with vinegar and toss well. Place in the oven and bake for 20 minutes at 350 degrees. Rinse the okra under cold running water and pat dry with paper towels. Increase the oven temperature to 400 degrees. In a large skillet, heat 0.25 cups of the oil and sauté the okra in two batches over high heat until it starts to color, about 5 minutes. Transfer to the baking dish and set aside. Add the remaining 0.25 cup of oil to the skillet and sauté the onions over medium heat until translucent, about 4 minutes. Add the tomatoes, crushed pepper, and salt to taste and cook until mixture starts to thicken, about 10 minutes. Add sugar and all but 3 tablespoons of parsley. Taste and adjust the seasoning, adding some black pepper, if desired. Pour the sauce over the okra and bake until tender, about 30 minutes. Let cool for 15 to 20 minutes. Sprinkle with the reserved 3 tablespoons of parsley and serve warm or at room temperature.

NOTES

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Baked Okra in Tomato Sauce

1.5 pounds Small Okra (no longer than 3 inches) tops trimmed
1.5 tablespoons Salt
1/3 cup Red wine vinegar
0.5 cup Olive oil
1.5 cups coarsely chopped onion
1.5 cups grated ripe tomatoes
1 pinch crushed red pepper flakes
0.5 cups Fresh parsley chopped
1 pinch sugar
1 pinch freshly ground black pepper

Place the okra in a single layer in a baking dish.  Sprinkle with salt, drizzle with vinegar and toss well.  Place in the oven and bake for 20 minutes at 350 degrees.  Rinse the okra under cold running water and pat dry with paper towels.  Increase the oven temperature to 400 degrees.  In a large skillet, heat 0.25 cups of the oil and sauté the okra in two batches over high heat until it starts to color, about 5 minutes.  Transfer to the baking dish and set aside.  Add the remaining 0.25 cup of oil to the skillet and sauté the onions over medium heat until translucent, about 4 minutes.  Add the tomatoes, crushed pepper, and salt to taste and cook until mixture starts to thicken, about 10 minutes.  Add sugar and all but 3 tablespoons of parsley.  Taste and adjust the seasoning, adding some black pepper, if desired.  Pour the sauce over the okra and bake until tender, about 30 minutes.  Let cool for 15 to 20 minutes.  Sprinkle with the reserved 3 tablespoons of parsley and serve warm or at room temperature.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 Servings

Calories: 80
Calories from Fat: 62 (78%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 5.8mg		0 %
Potassium 53.4mg		1 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 80

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