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Okra & Tomatoes

Yield 10-12 servings
2 ratings

Ingredients

2 pounds fresh okra

3 tablespoons vegetable oil

3 cups chopped onions

2 cups chopped celery

3 cups chopped, peeled, and seeded ripe tomatoes, or 3 cups chopped canned tomatoes, including their liquid

2 bay leaves

1 tablespoon plus 2 teaspoons salt

½ teaspoon cayenne

½ teaspoon freshly ground black pepper

1 teaspoon dried thyme

3 cloves garlic, chopped

Directions

Preheat oven to 300ºF.

Rinse the okra under cool water. Cut off the stems and slice each pod crosswise into ½-inch rounds.

Coat the edges of a large ovenproof pot with the vegetable oil. Add the okra and all other ingredients to the pot. Mix well. Cover the pot with an ovenproof lid.

Place covered pot in the preheated oven and bake, stirring occasionally, for 1½ to 2 hours, or until the slime has disappeared.

Remove lid and bake uncovered for the last 15 minutes of the cooking time, until okra is tender. Remove the bay leaves and serve immediately.

Ingredients used in this recipe