Okra is a Southern classic that people tend to love or hate. Here, the acidity of the tomatoes helps thin the vegetable's viscous juices and preserves its crunchiness. Be sure to pick small pods, as they are more tender.
1 tablespoon canola oil
1 1/2 cups vertically sliced sweet onion
1/2 teaspoon kosher salt
2 garlic cloves, chopped
1 pound okra, trimmed
1 (28-ounce) can whole tomatoes, undrained
3 thyme sprigs
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley (optional)
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, salt, and garlic; sauté 3 minutes. Stir in okra.
Snip tomatoes in can until coarsely chopped using kitchen shears. Add tomatoes, their juice, and thyme to okra mixture. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes or until okra is tender, stirring occasionally.
Remove pan from heat; stir in vinegar and pepper. Sprinkle with parsley, if desired.