2 Tbsp. butter
2 Tbsp. extra virgin olive oil
2 Tbsp. crushed garlic
4 cups chopped fresh (in season) or frozen okra
3 cups freshly diced tomatoes, preferably skinned and seeded
1 cup finely chopped onions
1 tsp. granulated sugar
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/4 tsp. dried rosemary
1 tsp. Frank Davis Vegetable Seasoning
1/2 cup shredded Romano Cheese
In a large non-stick or anodized skillet, combine the butter and the olive oil, heat it to sizzling, and sauté the garlic over a medium flame until it releases its oils and browns slightly. Then. . ..
1. Toss in the okra, reduce the heat to low, and cook uncovered for about 15 to 20 minutes, stirring occasionally Then when the rope (okra slime) begins to break down and disappear. . .
2. Drop in the tomatoes and stir in the onions, sugar, pepper, thyme, rosemary, and vegetable seasoning. At this point, continue cooking—and stirring lightly—for 5 minutes or so.
3. Finally, remove the skillet from the heat and fold in the Romano just before serving.
According to most dieticians, this recipe makes 6 servings. But obviously, they were never told just how much New Orleanians love their smothered okra! Enjoy!