Blistered Tomatoes & Okra

2 pounds okra

2 teaspoons fennel seeds 2 tablespoons salt

5 pounds heirloom tomatoes 8-10 cloves of garlic

½ cup olive oil divided 2 teaspoon cumin seeds 1 tablespoon black pepper

Instructions: Slice the okra into tiny wheels and toss with fennel seeds, 1 teaspoon of salt and 2 tablespoons of olive oil and set aside.

Preheat the oven to 400 degrees. Cut the tomatoes into large chunks; if smaller, leave them whole and spread them in a single layer onto a large baking sheet. Slice the garlic cloves and spread them over the tomatoes. Sprinkle with remaining salt, cumin seeds and black pepper.

Then drizzle half the remaining olive oil over the tomatoes, spreading evenly. Place the pan in the middle rack of the oven for 15-20 minutes.

If the tomatoes appear to be charred and soft, turn them over. If not, let them cook for another 10 minutes.

Spread the okra on top of the tomatoes and place the pan back in the oven to cook for another 10-12 minutes or until the okra is cooked through but still bright green. Turn the heat off and let the tomatoes/okra rest for 10-15 minutes. Drizzle the remaining olive oil over the tomatoes before serving.

NOTES & VARIATIONS

• The better quality the tomatoes, the better they will hold up and less liquid they will put out.

• Add 2 teaspoons of chili powder while adding the cumin to make a spicy version.

• Put this mixture in a jar and preserve it for winter. Makes 8-10 cups From Anita Jaisinghani