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stewed okra

1 lb. okra2 tsp. kosher salt, plus more to taste

2 tbsp. fresh lemon juice

1⁄2 cup olive oil

1 onion, grated

1 28-oz. can whole peeled tomatoes,

puréed with their liquid

3 tbsp dried basil

1 tsp italian seasoning

1 tbsp minced garlic

1⁄2 tsp. sugar

3 thin lemon slices, rind removed

1 medium tomato, thinly sliced

Freshly ground black pepper, to taste

1. Trim stems from okra without puncturing pods; rub cut ends with 2 tsp. salt and transfer okra to a strainer. Let sit for 30 minutes. Put 3 cups water and 1 tbsp. lemon juice into a bowl, add okra, and stir; drain and set aside.

2. Heat oil in a 12" skillet over medium heat. Add onions and garlic; cook, until soft and golden, about 6 minutes. Add puréed tomatoes, Italian seasoning, basil, sugar, and lemon slices. Cook, covered, for 10 minutes. Add reserved okra; stir gently. Top okra with tomato slices and cook, covered, stirring, until tender, 15–20 minutes. Season okra with salt and pepper.

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