Stewed Okra and Tomatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Stewed Okra and Tomatoes is a classic summertime side dish recipe featuring fresh okra cooked in a mixture of canned tomatoes and flavored with a little bit of sugar, salt and pepper.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 72
Caloriesfromfat 18 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 3.2 g
Carbohydrate 14.3 g
Fiber 4.6 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 313 mg
Calcium 117 mg

Ingredients

1 teaspoon vegetable oil
1/2 cup chopped onion
4 cups okra pods, trimmed (about 1 pound)
1/2 cup water
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Preparation

Heat oil in a medium saucepan over medium heat. Add onion; sauté 2 minutes. Add okra and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Note:

August 2001