Stewed Okra and Tomatoes

This last summer both my dad and my boyfriend grew Okra for the first time. We had it growing out of our ears. When I made this recipe I realized Okra and Tomatoes are a match made in heaven. The acidity of the tomatoes and vinegar break down the gummy substance that oozes out of Okra when it's cut and cooked. This was a delicious way to expend some of our resources. Now that it's winter, I have plenty of pre-cut, blanched Okra in the freezer and also plenty of Tomatoes that I jarred. Next year I hope to have Onions in my cellar and dried peppers a-plenty so I can make this recipe year-round from the bounty of my garden.

1 pound of Okra, washed, drained, and sliced into 1/2 inch pieces
2 cups of Cherry Tomatoes, halved
1 small Onion, sliced finely
3 spicy banana peppers, seeded and sliced
1 Tablespoon cooking oil
Water

In a large skillet cover sliced Okra with water, bring to a boil, and boil for about 2 minutes. Drain Okra into a colander. Rinse skillet and place back on the burner, add oil. Over medium heat saute onions and peppers till lightly browned. Add tomatoes and salt to taste, this should bring out the juice in the tomatoes. Finish with the Okra and simmer over medium low heat for 20 minutes. The acidity in the tomatoes helps break up the goo. I also added two tablespoons of marinated vegetable salad juice for a little more liquid and acidity.

This is a really simple dish, but such comfort food. Serve it over rice or polenta for a meal.