Skillet Stewed Tomatoes & Okra



  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 lb fresh okra, stems trimmed
  • Water or vegetable stock
  • 1 lb ripe tomatoes, diced
  • 1 tablespoon agave or honey
  • Salt & pepper to taste
  • 1 tbsp tomato paste, optional


In a large heavy skillet, heat the olive oil until shimmery on MEDIUM heat. Add the onion and garlic, cook just until beginning to turn color. Move the onion to the edges and add the okra, stir to coat with fat, then increase the heat to MEDIUM HIGH and let the okra brown a bit before turning. (Add a splash of water or vegetable stock to keep from burning.) Stir in tomatoes, agave and salt and pepper. Add water that comes about halfway up the tomatoes/okra. Let cook uncovered for about 25 minutes, adding more water as needed to prevent burning, near the end, letting water cook off almost entirely. Taste and adjust seasoning. Stir in tomato paste (optional) and cook for another 5 minutes.