I came up with this recipe one summer when I had lots of okra and tomatoes. Everyone really enjoyed it and said how delicious it was. Friends always ask me when I’m going to cook my tomato and okra dish. Sometimes I’ll serve it over rice.
- 3 cups chopped fresh tomatoes
- 1 cup sliced fresh or frozen okra
- 1/4 cup chopped onion
- 1 tablespoon sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes. Yield: 6 servings.
Originally published as Stewed Okra in Country Extra July 2006, p51
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