Stewed Okra and Tomatoes

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  • 1 onion, chopped
  • 1/2 large bell pepper, chopped
  • 2 ribs celery, sliced
  • 1 pound fresh okra, stem end removed and sliced lengthwise
  • 2 cloves garlic, chopped
  • 2 15-ounce cans diced tomatoes
  • 2 bay leaves
  • 1/2 tsp. thyme
  • 1/2 tsp. oregano
  • 1/4 tsp. cayenne (red) pepper, or to taste
  • generous grating fresh black pepper
  • 1 tsp. salt (or to taste)
  • 1 tsp. red wine vinegar

Heat a large non-stick skillet rubbed or sprayed lightly with olive oil. When it’s hot, add the onion, bell pepper, and celery and sauté for about 3 minutes. Add the okra and garlic and cook, stirring, for about 5 minutes, until the okra is beginning to brown. Add the remaining ingredients, reduce the heat, and cover. Cook for 10 more minutes. Remove the bay leaves and serve alone or with rice.


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