Okra

oktom

Stewed with tomatoes:
Saute onion over medium heat in saucepan or skillet with a little olive oil until softened. Reduce heat to low, stir in 2 parts sliced okra and 1 part peeled and chopped tomatoes (may also use 1 can whole peeled tomatoes or 1 can of Rotel). Add salt to taste and simmer for 15-30 minutes – according to how tender you like the okra. Serve hot.

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