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Okra and Tomatoes


After a bite of this colorful dish, you'll know why it's a staple of Southern dining.

  • Servings: 6


  • 2 tablespoons unsalted butter
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup dry red wine
  • 1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
  • 4 tomatoes, chopped
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • Salt and freshly ground black pepper


  1. Heat butter in a shallow pan over medium heat. Add onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until wine has reduced by half. Add okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a simmer. Cook, stirring occasionally, until vegetables are fork-tender, about 15 minutes.

Cook's Notes

When buying okra, choose firm, brightly colored pods that don't exceed four inches in length; larger pods are more likely to be tough and fibrous. Use a heavy-bottomed pan to cook the tomatoes and okra so they won't burn, and don't use tin or iron pans, which can turn the okra black. Serve the dish spooned over steamed white rice.

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