Stewed Okra with Tomatoes and Basil


1 CSA bag okra

4 cups water or vegetable stock

3 tablespoons olive oil

5 cloves of garlic, minced

1 medium onion, medium diced

4 small-medium tomatoes, quartered

1 bunch basil, stems removed

Salt and freshly ground black pepper to taste



Add oil to Dutch oven or large pan and heat until shimmering. Place onion in pan and saut√© until soft, about eight minutes. Add salt and pepper to taste as well as the garlic. Stir and cook for thirty seconds until the garlic is fragrant. Add in the okra and tomatoes and stir to combine. Pour in the water or stock and simmer for fifteen minutes, or until the tomatoes have cooked down and the okra is tender. Add more liquid as needed. Serve with chopped fresh basil.