Wednesday, July 24, 2013

Roasted Okra with Tomato Coulis







I saw this okra at the market, and it was so beautiful! I decided to make an appetizer/side dish and just feature the okra by itself instead of putting it in a stew or gumbo. I think roasting it may be my favorite way of cooking okra now. It was crispy and perfect for dipping in the coulis.

Preheat oven to 450
Clean and dry one pound medium okra. Drizzle lightly with olive oil.
Roast for 10-15 minutes or until crispy and brown on the outside. Add salt and pepper to finish.

For the Coulis Dipping Sauce:

1 pound fresh tomatoes (whatever variety is in season--right now there are some wonderful heirlooms available at our market)
8 ounce can of tomatoes
2 medium shallots
2 cloves of garlic
2 tbs fresh basil
1 tbs white wine vinegar
1 tsp agave
1 tsp salt
1 tsp pepper

Saute shallot and garlic until slightly tender. Add fresh and canned tomatoes and cook for 3 minutes or so. Place tomato mixture in food processor with remaining ingredients and puree. Serve sauce on side of okra or drizzle on top if a side dish.

Note: I made extra coulis sauce to have for leftovers. You could skip the canned tomatoes if you do not want to make that much. You could also skip the fresh tomatoes if they are not is season and just use canned. You can also add a little jalapeno to the tomato mixture for a kick.



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