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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4mediumtomatoes¼cupcanola or corn oil3mediumonions, finely chopped1headgarlic, cloves peeled and thinly sliced1 large bunch fresh cilantro, stems and leaves finely chopped, divided1 ½cupswater½teaspoonsaltCrushed red pepper to taste1poundokra, trimmed1tablespoonpomegranate molasses (see Tip)
Cook Mode(Keep screen awake)
Ingredients
4mediumtomatoes
¼cupcanola or corn oil
3mediumonions, finely chopped
1headgarlic, cloves peeled and thinly sliced
1 large bunch fresh cilantro, stems and leaves finely chopped, divided
1 ½cupswater
½teaspoonsalt
Crushed red pepper to taste
1poundokra, trimmed
1tablespoonpomegranate molasses (see Tip)
DirectionsBring a large pot of water to a boil over high heat. Put a bowl of ice water near the stove. Cut an X in the bottom of each tomato. Cook the tomatoes until the X begins to split, about 1 minute. Transfer the tomatoes to the ice bath to cool for 30 seconds. Drain, peel and chop.Dry the pot. Add oil and heat over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, cilantro stems, water, salt and crushed red pepper. Cook, stirring occasionally, until the tomatoes are mostly broken down and the mixture is saucy, about 15 minutes.Add okra and cook, stirring occasionally and adjusting the heat if necessary, until the okra is very tender, 30 to 40 minutes. Stir in cilantro leaves and pomegranate molasses. Serve warm or cold.TipsTip: Pomegranate Molasses: Made from reduced tart pomegranate juice, this dark red syrup adds sweetness and acidity. Use it up: Glaze roast meat; stir into tea; drizzle over roasted vegetables; make muhammara.Originally appeared: EatingWell Magazine, September/October 2018
Directions
Bring a large pot of water to a boil over high heat. Put a bowl of ice water near the stove. Cut an X in the bottom of each tomato. Cook the tomatoes until the X begins to split, about 1 minute. Transfer the tomatoes to the ice bath to cool for 30 seconds. Drain, peel and chop.Dry the pot. Add oil and heat over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, cilantro stems, water, salt and crushed red pepper. Cook, stirring occasionally, until the tomatoes are mostly broken down and the mixture is saucy, about 15 minutes.Add okra and cook, stirring occasionally and adjusting the heat if necessary, until the okra is very tender, 30 to 40 minutes. Stir in cilantro leaves and pomegranate molasses. Serve warm or cold.TipsTip: Pomegranate Molasses: Made from reduced tart pomegranate juice, this dark red syrup adds sweetness and acidity. Use it up: Glaze roast meat; stir into tea; drizzle over roasted vegetables; make muhammara.
Bring a large pot of water to a boil over high heat. Put a bowl of ice water near the stove. Cut an X in the bottom of each tomato. Cook the tomatoes until the X begins to split, about 1 minute. Transfer the tomatoes to the ice bath to cool for 30 seconds. Drain, peel and chop.
Dry the pot. Add oil and heat over medium heat. Add onions and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Add the tomatoes, cilantro stems, water, salt and crushed red pepper. Cook, stirring occasionally, until the tomatoes are mostly broken down and the mixture is saucy, about 15 minutes.
Add okra and cook, stirring occasionally and adjusting the heat if necessary, until the okra is very tender, 30 to 40 minutes. Stir in cilantro leaves and pomegranate molasses. Serve warm or cold.
Tips
Tip: Pomegranate Molasses: Made from reduced tart pomegranate juice, this dark red syrup adds sweetness and acidity. Use it up: Glaze roast meat; stir into tea; drizzle over roasted vegetables; make muhammara.
Originally appeared: EatingWell Magazine, September/October 2018
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Nutrition Facts(per serving)153Calories10gFat16gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
