STEWED OKRA AND TOMATOES RECIPE RECIPES

Steps:

• Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
• Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
• Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Steps:

• Preheat the oven to 450 degrees F.
• Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
• Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.