You may want to add shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal.
1 lb. (16 oz.) cut okra, fresh or frozen
1 medium onion, chopped
2 tablespoons extra virgin olive oil
2 cloves garlic, chopped
1/2 teaspoon cayenne pepper
Salt to taste
2 teaspoons red vine vinegar
1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (used Hunt’s tomatoes recipe)
Place olive oil in a large skillet.
Add onion and garlic, sauté for 1 to 2 minutes.
- Add okra, cook on medium high heat until lightly brown.
- Add red wine vinegar and other seasonings.
- Add tomatoes, cover and cook until tender when pierced with a fork.
Twist: Roasted Garlic Olive Oil (I used Sonoma Harvest for this recipe) and tomatoes with basil, garlic and oregano provide a savory taste.