Monday, February 6, 2012

Okra, Tomatoes, & Potatoes

The end of the summer yielded lots of okra from my ScottArbor organic vegetable delivery program last year.  I cut some up and put it in the freezer and used it later for making vegetable soup. 

I also used organic okra for this new favorite meal.  It is reminiscent of the classic tomatoes and okra that we often had when I was growing up.  Fire roasted tomatoes really elevated this dish.  And for me, adding potato wedges, and serving the final product over rice made it a satisfying meal, rather than just a vegetable side dish. 


1 large can diced organic fire roasted tomatoes

2 cups water

2-3 cups okra cut into ½” rounds, stem ends disgarded

2 medium potatoes, cut lengthwise into wedges

Lawry’s seasoned salt

Lawry’s garlic with parsley

Cooked rice


1.  Empty fire roasted tomatoes into a Dutch oven pot.  Add water and heat over medium to a low boil. 

2.  Season with Lawry’s seasoned salt and garlic powder. 

3.  Add washed and sliced okra.  Cover and simmer 15-20 minutes. 

4.  In a saucepan, boil potatoes until done.  Drain and add to okra. 

5.  Simmer another 10 minutes. 

6.  Serve over rice. 

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