MuskogeePhoenix.com, Muskogee, OK

Features

August 27, 2013

Heat-loving crops’ time to shine

(Continued)

Okra and Tomatoes

1 tablespoon olive oil

1 medium onion, chopped

1 pound okra, cut into 1/2 inch slices

2 med–large fresh tomatoes, chopped

1 teaspoon sugar

Salt and pepper to taste.

Heat oil in a heavy nonreactive skillet over medium high heat. Cook onion 3-4 minutes or until translucent. Add okra and cook another 5-6 minutes, or until okra begins to brown. Stir in tomatoes, sugar and salt and pepper to taste. Cover skillet and simmer over low heat 15–20 minutes or until thickened.

Reach Doug Walton at (918) 360-2012 or email him at doug.ewalton@gmail.com.

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