Summertime Stewed Okra and Tomatoes recipe

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Ingredients

1 tablespoon olive oil
½ sweet onion (such as Vidalia®), diced
1 clove garlic, minced
3 cups diced fresh tomato
1 ½ cups sliced fresh okra
1 pinch salt and freshly ground black pepper to taste
1 drizzle extra-virgin olive oil

Nutrition Info

167.3 calories
carbohydrate: 18.9 g
cholesterol: : -
fat: 9.9 g
fiber: 6.1 g
protein: 4.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 98.5 mg
sugar: 9.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra, season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.

  2. Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

Recipe Yield

2 servings

Recipe Note

This easy vegetarian okra dish is flavorful enough to have by itself as a stew with cornbread or as a side dish at Sunday supper. Use only fresh vegetables from the farmers market or your garden for the best flavor and nutrition.

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