An easy and tasty recipe. Best made with fresh okra and really good served over white rice.
Ingredients
1 lb okra, fresh
3 tablespoons olive oil
1 1⁄2 cups red onions, chopped
1 1⁄2 teaspoons kosher salt
2 -3 garlic cloves
15 1⁄2 ounces canned diced tomatoes
Preparation
1. Clean and trim okra just before cooking. Cut each okra in half lengthwise, if there are any pieces longer than 4 inches, cut them in half crosswise and then lengthwise.
2. Heat the olive oil in a deep sided skillet over medium heat and add the onions along with the salt; cook until they begin to soften, approximately 4 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Add the tomatoes and bring the mixture to a boil.
5. Decrease the heat to low and add the okra. Stir to combine.
6. Cook, uncovered for 20 minutes.
7. Serve immediately.
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| Okra & Tomatoes |
1 lb okra, fresh
3 tablespoons olive oil
1 1⁄2 cups red onions, chopped
1 1⁄2 teaspoons kosher salt
2 -3 garlic cloves
15 1⁄2 ounces canned diced tomatoes
Preparation
1. Clean and trim okra just before cooking. Cut each okra in half lengthwise, if there are any pieces longer than 4 inches, cut them in half crosswise and then lengthwise.
2. Heat the olive oil in a deep sided skillet over medium heat and add the onions along with the salt; cook until they begin to soften, approximately 4 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Add the tomatoes and bring the mixture to a boil.
5. Decrease the heat to low and add the okra. Stir to combine.
6. Cook, uncovered for 20 minutes.
7. Serve immediately.
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