Stewed Okra and Tomatoes
A Southern favorite, stewed okra with tomatoes, garlic, onions and assorted herbs.
2 tablespoons butter
1 tablespoon crushed garlic
4 cup chopped fresh (in season) or frozen okra
3 cup freshly diced tomatoes
1 cup chopped onions
1 teaspoon granulated sugar
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 cup freshly grated Parmesan or Romano cheese
- In a large skillet, heat the butter and sauté the garlic over medium heat until light and browned.
- Add the okra; reduce heat to low and cook for 15 minutes, stirring occasionally.
- Add the tomatoes, onions, sugar, pepper, thyme, and rosemary and continue cooking for 5 minutes.
- Remove from the heat and stir in the cheese.
Makes 6 servings.
Recipe provided courtesy of the American Dairy Association.