10 ounces frozen okra, fresh is better if available
16 ounces chopped tomatoes
1 small onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook the chopped onion in the olive oil until the onion looks moderately clear. Add remaining ingredients and cook for 10 to 15 minutes. Stir occasionally to prevent sticking. The okra is done when tender and tender. Serves 6.
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