The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before it’s sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Apron Strings.
3 tablespoons olive oil, divided
1 large onion, diced
1 green bell pepper, diced
1 stalk celery, diced
3 cloves garlic, minced
1 28 ounces can diced tomatoes
2 bay leaves
1/4 teaspoon allspice
1 tablespoon paprika
1 teaspoon cayenne pepper sauce
1 teaspoon salt
1/2 teaspoon red pepper flakes
16 ounces fresh or frozen thawed okra, cut into chunks
Place 2 of the tablespoons of oil in a large skillet over medium-high heat. Add the onion and sauté for about 2 minutes, or until the onion begins to soften. Add the bell pepper, celery and garlic and cook for 1 minute more, or until the garlic becomes fragrant.
Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne pepper sauce, salt and red pepper flakes. Reduce heat to low and let simmer, covered, for about 30 minutes, stirring occasionally.
Turn on the broiler. Toss the okra in the remaining 1 tablespoon olive oil and spread on a baking sheet in a single layer. Broil the okra for 3-5 minutes about 6 inches from the heat, or until browned on one side. Remove the okra from oven and flip with a spatula. Return the okra to the oven and broil another 2-3 minutes, or until the other sides are browned.