OKRA AND TOMATO STEW
4 to 6 servings
Okra and tomatoes are a classic Southern pairing. For added flavor, add a little diced country ham to the pot, or cook a few slices of bacon in the pan and use the fat to cook the onions, sprinkling the crumbled bacon onto the dish before serving.
Heat in a large saucepan or Dutch oven over medium heat:
- 3 tablespoons olive or vegetable oil
Add and cook, stirring, until softened and starting to brown around the edges, about 10 minutes:
- 2 medium onions, chopped
Add and cook, stirring, 1 minute more:
- 2 garlic cloves, minced
Add:
- 1 pound fresh tomatoes, diced, or one 14½-ounce can diced tomatoes
- 1 teaspoon sugar
- ½ teaspoon salt
Cook over medium heat until thickened, about 10 minutes (fresh tomatoes may need longer than canned to thicken). Add:
- 1 pound okra, stems trimmed, cut into ½-inch-thick pieces
Cook until the okra is tender, about 10 minutes more. Taste and season with more salt, if needed, and:
- Lemon juice to taste
Serve in bowls over: