- Halve tomatoes and grate cut side into mixing bowl; discard skins. Use strainer to separate pulp from liquid. Set aside pulp and discard liquid.
- In a medium saucepan, heat olive oil over medium-low heat. Add onion, garlic, and salt. Stir occasionally with wooden spoon until onions are soft and tender and turn a light brown, about 30–45 minutes.
- Add strained tomato, bay leaf, and pimenton. Cook another 20–25 minutes, until tomato has broken down and deepened in color. Finish with sherry vinegar and additional salt to taste.
For Lamb Chops
- Season lamb chops with salt. Let sit for at least 1 hour before cooking, bringing to room temperature.
- Combine cooked lady peas with a soffrito and bring to a simmer.
- Preheat oven to 450 degrees.
- Toss the okra and zucchini with salt, freshly ground pepper, and olive oil and place on a baking sheet pan. Roast in oven until lightly charred—about 10 minutes—and remove.
- Heat a heavy cast iron pan over high heat; add vegetable oil. Pat lamb dry, season with pepper, and add to pan. Sear until dark golden brown, lower heat to medium, and turn after about 3–4 minutes, cooking until medium-rare, about 4 minutes. Remove chops and place on resting rack for 5–10 minutes and keep warm.
- Serve the lamb with okra, zucchini, and lady pea/soffrito mixture with freshly torn basil over all.
RECIPES FOR THE MOTHER’S DAY DINNER ///
Daisy Fay / Wildflour’s Lady Baltimore Cake with Dried Fruit & Nuts