Mediterranean Okra and Tomato Stew

Hello, hello.

Fall is in the air and that is very exciting! We’re continuing to eat our way through all the delicious okra that’s being harvested at Gaia Gardens and I wanted to share a recipe that sounds perfect for fall weather: Mediterranean Okra and Tomato Stew

Okra doesn’t stay in my fridge long because I love baking it into crisps, but I’ll have to give this recipe a try (maybe throw in some delicious sausage from our meat share!)

Mediterranean Okra and Tomato Stew

2 pounds small okra


1 cup red wine vinegar

1/4 cup extra virgin olive oil

2 medium onions, cut in half lengthwise then sliced thin across the grain

3 to 4 garlic cloves (to taste), minced

1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice

Freshly ground pepper

1 tablespoon tomato paste diluted in 1/2 cup water

1 teaspoon ground allspice

1 teaspoon sugar

2 to 4 tablespoons fresh lemon juice, to taste

Click HERE for the full recipe.

Okra blossoms are so beautiful.

Have a great day!


2 responses to “Mediterranean Okra and Tomato Stew

  1. so how do I bake okra into crisps?

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