Name: Okra With Tomatoes
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound whole fresh okra, tops trimmed around the edges; 2 tablespoons olive oil; 1 large onion, finely chopped; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 6 - 8 large ripe tomatoes, finely chopped; Juice from 1 lemon, about 2 tablespoons

Ingredients

4 servings

1 pound whole fresh okra, tops trimmed around the edges
2 tablespoons olive oil
1 large onion, finely chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
6 - 8 large ripe tomatoes, finely chopped
Juice from 1 lemon, about 2 tablespoons

SidesVegetarianVeganPareveEasyVegetable-Forward

Preparation

Step 1

Heat the olive oil in a large saucepan over medium heat.

Step 2

Add the onions and season with salt and pepper. Cook, stirring occasionally until they soften and start to brown, about 8 to 10 minutes.

Step 3

Add in the chopped tomatoes, allowing them to soften and release their juices. Cook until they start to reduce, about 8 to 10 minutes more.

Step 4

Add in the okra and lemon juice, mixing well. Simmer the mixture on low heat until the okra has softened and the tomatoes have reduced into a thicker sauce, about 15 to 20 minutes.

Step 5

Taste and adjust seasoning. Serve warm.

Meet the Family

More Recipes From the Family

Meet the Family

A Jewish-Greek Eggplant Recipe That Found Its Way to Jamaica and Beyond

2 Recipes

The Home of Jewish Food

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Meet the Family

More Recipes From the Family

Meet the Family

A Jewish-Greek Eggplant Recipe That Found Its Way to Jamaica and Beyond

More Recipes From the Family

Patrigian mi Tiri (Eggplant and Cheese Casserole)