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Okra and Tomatoes
Recipes
Okra and Tomatoes
6 servings
25 minutes total

Ingredients

  • 3 lb vine-ripened tomatoes, coarsely chopped
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 8 oz diced tri-pepper mix (red, yellow, green bell peppers)
  • ½ cup fresh prediced onions
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon cinnamon (optional)
  • 1 bay leaf
  • ½ cup vegetable broth (or stock)
  • 1 lb fresh okra

Steps

    1. Chop tomatoes (about 6 cups); chop parsley. Remove thyme leaves from stems.
    2. Combine all ingredients (except okra) in large saucepan; bring to boil on medium-high. Cut okra into ½-inch-thick slices (about 3 cups).
    3. Stir okra into tomato mixture; return to a boil. Reduce heat to medium-low; simmer and stir 10–15 minutes or until okra is tender. Serve.

Amount per ⅙ recipe serving: Calories 70, Total Fat 0.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 300mg, Total Carb 16g, Fiber 4g, Sugars 10g, Protein 4g, Calc 10%, Vitamin A 50%, Vitamin C 210%, Iron 10%