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Stewed Tomatoes and Okra

Stewed Tomatoes and Okra

3 tablespoons extra virgin olive oil
1 large onion, chopped
1 clove garlic, cut in half
1 teaspoon dried rosemary
3 cups okra, trimmed and sliced crosswise
(about 1 pound)
1 cup tomato sauce
4 red, ripe tomatoes, coarsely chopped
1 teaspoon dried oregano
1/2 teaspoon dried mint
1 bay leaf
1/4 teaspoon red pepper flakes
Lite salt and fresh ground pepper, to taste
Several fresh parsley sprigs for garnish

1. Warm olive oil in a large frying pan over medium heat.*
2. Add onion and garlic. Cook together for about 3 minutes.
3. Add okra and rosemary, stir coating the okra well.
4. Stir in tomato sauce.
5. Add chopped tomatoes, oregano, mint, bay leaf and red pepper flakes.
6. Simmer uncovered on medium heat for about 10-15 minutes or
until okra is tender.
7. Remove the garlic halves and bay leaf. Season to taste with salt and
pepper. Garnish with parsley sprigs.

*I like using a cast-iron skillet. The heat is even and the smell and taste
reminds me of flavors I enjoyed as a child.
This dish, served hot, is tasty over a bed of brown, whole grain rice, baked
chicken or fish and a tossed green salad.

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