Skip to main content


Spicy Tomatoes and Okra
1 tablespoon olive oil
1 each Small onion, minced
1 medium red Fresno or jalapeno chili, deveined, seeded, and minced
2 each Cloves garlic, minced
1 lb okra, ends trimmed, cut into 1/2-inch slices
1 each (28 oz.) can diced tomatoes, drained
1/2 cup low-sodium vegetable broth
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
2 tablespoons Chopped fresh cilantro
+ Add to Shopping List
Spicy Tomatoes and Okra

Spicy Tomatoes and Okra

Spicy Tomatoes and Okra
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Heat oil in a large saucepan over medium heat until hot. Add onion, peppers,and garlic. Cook 5 minutes, stirring frequently. Add okra, tomatoes, broth,sugar, salt, and cayenne. Stir well. Bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until okra is tender, stirring occasionally, about 18 to 20 minutes.
2. Remove from heat. Stir in cilantro. Serve immediately or store in an airtight container and refrigerate up to 3 days. May also be served chilled.
Source: Hannaford fresh Magazine, January - February 2012