Stewed Okra and Tomatoes

Here is a side dish that my green-thumbed hubby likes to make during the summertime when he has an abundance of tomatoes and okra in the garden. He likes to eat it served over rice.

Stewed Okra and Tomatoes

2 cups okra, cut until 1/2 inch slices
2 cups ripe tomatoes, cored and then diced
4 medium cloves of garlic, thinly sliced
1 cup water
Salt and pepper to taste
Brown rice, cooked

Combine the okra, tomatoes, garlic, and water in a medium saucepan. Season to taste with salt and pepper. Bring the mixture to a boil. Then, cover, and lower the heat to a simmer.

In true southern fashion, my husband says that you should cook it "until it's mushy." But I think about 1-1.5 hours is usually plenty to make the veggies nice and tender, the flavors nice and melded. Stir occasionally and add extra water if your veggies begin to dry out. Serve over hot rice. Enjoy!