Okra and Tomatoes

Also Called Stewed Okra

• 2 cups diced fresh tomatoes OR 2 cans diced tomatoes
• 3 to 4 cups cut fresh okra (frozen is ok.)
• ½ cup chopped green bell pepper
• 1 stalk celery chopped (optional)
• 1 cup chopped onion
• 2 cloves garlic
• Salt and pepper
• Cooking oil or olive oil

In about 2 tablespoons oil, sauté onion and garlic until onions are transparent.  Drop in the chopped bell peppers and celery, stir and cook for a minute then add the tomatoes including the juice.  Sauté them while pressing and crushing some of the tomatoes to release the juice (if using fresh).  Simmer for about 3 to 5 minutes stirring occasionally to prevent sticking and burning.  Add salt (start with ½ teaspoon) and black pepper.  Drop in the okra and simmer for a few minutes until desired doneness.  (I like it semi crisp and not too limp).  Taste and adjust the seasoning accordingly.  Add a little water if it gets too dry.