INGREDIENTS:

• 5 Tbsp vegetable oil
• 1 celery rib, sliced thin
• 1/2 onion, sliced thin
• 1 jalapeño chile, seeded, sliced thin
• 3 garlic cloves, sliced thin
• 1 Tbsp tomato paste
• 2 Tbsp red wine vinegar
• 1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
• 1 teaspoon minced fresh rosemary
• 1/2 to 3/4 pound fresh okra
• 5 plum tomatoes, diced
• Salt and pepper

• METHOD:

  1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shall...