Stewed Okra and Tomatoes

FOR THE RECORD, I LOVE VEGETABLES. All vegetables. I've never met one I didn't love.

At a recent gathering of immediate family, extended family, friends, and in-laws, the subject of food came up. (Imagine)!  The conversation drifted to vegetables and a discussion of likes and dislikes ensued.

Topping the "dislike" list were eggplant and mushrooms. At the top of the well loved list was greens--specifically the traditional Southern greens of collards, turnip greens, and mustard greens. A close second of the "like" list was beans. All beans, fresh, frozen, dried, and canned. The group was evenly divided on squash. My husband was the only one who doesn't like corn.

When okra was mentioned the group split into the "I only like it fried" side, and on my side, the "I like it all ways".  

Once home, I kept thinking about okra and needed to go ahead and cook some. Stewed okra and tomatoes is a regular item in our home; we both enjoy it very much. It is best, of course, in the peak of summer when garden fresh vegetables are available. Otherwise frozen okra and canned tomatoes make a fine substitute.

Stewed Okra and Tomatoes
1 Tbsp. olive oil
1 large, sweet onion, chopped
1 lb. okra, thoroughly rinsed, sliced if desired
3-4 large, ripe tomatoes, peeled and chopped
(or 1 quart canned tomatoes and their juice)
Salt and freshly ground black pepper, to taste

In a large saucepan, heat the olive oil over medium heat and add onions. Cook until the onions are tender and turning golden. Add the okra and tomatoes along with their juice. Cover the pan and simmer gently for about 25 minutes, until the okra is very tender. Add salt and pepper.