Okra With Roasted Tomatoes
Okra season in Southern California comes from midsummer until October. (Luckily, frozen baby okra is available all year long.) The key to success is selecting smaller size okras that have less moisture content and fewer seeds.
1 pound fresh okra or 1 bag frozen baby okra, defrosted
2 14oz cans cherry tomatoes
2 garlic cloves, finely chopped
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon salt
Juice and zest of 1 lemon
Garnish—a drizzle of olive oil
Preheat oven to 350°F.
In a medium bowl, combine tomatoes, garlic, oregano and salt.
Place in an ovenproof dish and bake for 45 minutes.
Remove from the oven and add the okra, then cover with foil.
Bake for 30 minutes, then remove foil and bake for 10 more minutes.
Remove from oven and taste for seasoning and add salt, if needed.
Finish with lemon juice, lemon zest and a drizzle of olive oil.
