Recipe Categories
Sides & Veg
Okra

Cullen's Okra With Tomato Sauce

1 pound fresh baby okra, washed, dried, stem ends trimmed very close to top, or use frozen thawed whole baby okra
2 tablespoons olive oil
1/4 cup finely chopped onion
1 clove garlic, finely minced
2 medium tomatoes, peeled, diced, or 1 can (14.5 ounces) diced tomatoes
1 tablespoon lemon juice
dash salt and pepper
PREPARATION:

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Sauté the okra for 3 to 5 minutes, then remove with slotted spoon to paper towels. Heat the remaining tablespoon of olive oil in the saucepan. When hot, add the chopped onion; sauté for 2 to 3 minutes.
Add the garlic and sauté another 2 minutes. Add the diced tomatoes and stir together until the mixture boils. Turn down to a simmer, add the lemon juice, salt and pepper. Simmer for 30 minutes longer. To serve spoon about a few tablespoons of sauce into a serving dish. Top with the okra then cover with remaining sauce. Serves 4 to 6.