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Sides & Veg
Okra

Shanna's Okra Confit

You can eat this on its own as a vegetable or stir the confit into pasta for an easy dinner —

3 cups 1/3-inch sliced okra (about 1 pound)
1 Roma tomato, in half-moon slices
3 to 4 garlic cloves, roughly chopped
2 sprigs thyme
2 to 4 tablespoons extra-virgin olive oil
Salt and ground black pepper to taste

Preheat the oven to 275 degrees.

Put the okra, tomato, garlic and thyme in a jellyroll pan. Drizzle with the olive oil. If you are planning to eat the confit in pasta, use the greater amount of oil. Stir the okra to coat. Season with salt and pepper.

Bake about 35 to 45 minutes until tender (or less, if you prefer the vegetables on the crunchy side). The okra, which shares eggplant's spongelike qualities, will soak up the oil and garlic.

Make 5 servings as a vegetable.