Stewed Tomatoes and Okra

Good on a cold night as a side or as a main course. Many people think they hate okra, mainly because it’s gummy or slimy, but in this dish (and gumbo) it uses that “slime” to help thicken the dish. Good with french bread.

Stewed Tomatoes and Okra

1/2 stick butter (substitute 1/8 cup olive oil for vegan)
1 large yellow onion
1 package frozen okra
2 large tomatoes, roughly chopped
2 toes garlic, diced
1/4 teaspoon thyme
2 bay leaves
2 tablespoons white vinegar
1 cup vegetable broth
2 teaspoons creole seasoning

Melt butter in a large saucepan and add chopped onion and okra. Saute until onion is translucent and slime has mostly cooked out of the okra. Add all remaining ingredients. Season and then simmer slowly for 30 minutes or until it has acheived a stew consistency. Serves 6.

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