Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large yellow onion, chopped (about 1 ½ cups) (150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons) (10g)
  • 1 pound fresh okra, washed, dried thoroughly and sliced into ½-inch rounds (450g)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (14.5-ounce) can diced tomatoes, undrained (411g)
  • 1 teaspoon granulated sugar (5g)
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (or to taste)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 tablespoon apple cider vinegar

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add the okra to the skillet and begin to sauté the okra without adding any liquid. Continue to sauté for 15 minutes.
  3. Stir in crushed tomatoes, diced tomatoes (with their juice), sugar, thyme, and red pepper flakes. Season with salt and pepper to taste.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20 minutes, or until the okra is tender. Be sure to stir occasionally.
  5. Stir in the apple cider vinegar and parsley. Adjust seasoning if needed. Serve hot. This is the perfect okra and tomatoes recipe!