Emeril's Stewed Tomatoes and Okra

Yield: 1 1/2 quarts okra, 6 servings

Ingredients: 2 tablespoons olive oil 1 large sweet onion, diced 2 teaspoons minced garlic 2 bay leaves

1 1/2 pounds fresh okra, stem ends trimmed, cut into 1/2-inch pieces 1 1/2 teaspoons white vinegar 4 large ripe tomatoes, cored and chopped (about 4 cups) 2 tablespoons tomato paste 1/4 cup water 1 1/2 teaspoons salt, or to taste 1/4 teaspoon cayenne pepper

Method: In a heavy enameled Dutch oven, heat the olive oil over medium heat and saute the onion until softened, about 3 minutes. Add the garlic and bay leaves and cook for 1 minute longer. Add the okra and vinegar and cook, stirring, until okra changes color to bright green, 3 to 4 minutes. Add the tomatoes, tomato paste, water, salt, and pepper and bring to a gentle simmer. Reduce heat to low, cover, and cook, stirring occasionally, until okra is crisp-tender and no longer ?slimy,? 20 to 30 minutes, or longer if a softer texture is desired.

This recipe was featured on the Gluten Free NO Style Episode of Emeril Green.