Okra & Sautéed Tomatoes
This Okra & Sautéed Tomatoes recipe contains a good deal of garlic, which I adore, but surprisingly when I tasted the finished dish it didn’t taste anywhere near as garlicky as I expected. And as per the suggestion in the book, it does taste better the next day when the flavours have had a chance to develop.
Servings 4 servings
Place a large frying pan over a medium heat and add the olive oil and garlic and sauté until the garlic is soft. Add the okra and cook for 5 minutes, stirring gently, so as not to break. Add the chopped tomatoes, unpeeled cloves of garlic, cinnamon, allspice, sugar, salt and pepper and reduce to a simmer. Cover and leave to cook for 15 minutes .
Serve cold or at room temperature.
Calories: 227kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 18mg | Potassium: 766mg | Fiber: 5g | Sugar: 12g | Vitamin A: 45.1% | Vitamin C: 61.6% | Calcium: 12.1% | Iron: 7.7%