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Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
Photograph by Antonis Achilleos
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Photo: Okra with Tomatoes Recipe
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By faracalife
on June 11, 2012
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OMG!! So simple, so quik!! I bought the fresh okra &tomatoes over the weekend at a small community festival here in my community (Buying from the growers directly is cheaper and the best quality. Its storming like crazy here in Atlanta, so i didnt want to leave the house and i just keep opening the fridge and all i see are these tomatoes and okra!! Didnt have the garlic and it was still so SUPERB!! Add Rice and voila!! Comfort food in less time then it woulda have taken me to go to any fast food joint!! Plus great way to save money "COOK"!! LOL
By dessertqueen96
on October 25, 2010
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I belong to an organic CSA and the farmer kept sending pints of okra. Every week I'd think, "OMG, what do I do with this!" Some weeks I'd try to cook something and some weeks it just went to waste in my refrigerator, because I just didn't like the stuff and neither did my family.
This recipe changed all that. I love the way the warm little tomatoes burst in your mouth and startle the okra with sweet acidity. Yum. I would reduce the garlic a bit. BTW, I used yellow grape tomatoes (very pretty i/o red cherry.
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