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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Be careful not to overcook the okra, as it is best served while vibrant green and slightly crunchy. Serve this dish warm as a side, or at room temperature as a salad.
1 pound fresh okra, washed and trimmed
Tuscanini Olive Oil, for sautéing
1 medium yellow onion, finely diced
1 (14.1-ounce) can Tuscanini Diced Tomatoes
1 tablespoon sugar
1 tablespoon dried basil, such as Gefen
1/2 teaspoon black pepper, freshly ground
In a wok or large frying pan, heat one tablespoon of oil and toss in the okra for about two to three minutes, until the green color brightens. Set the okra aside.
In another pan, sauté the onion until soft. Add the tomatoes, sugar, basil and pepper. Cook over medium–low heat and let most of the juice evaporate, 10–15 minutes. You will have a chunky tomato sauce. Add the okra and toss gently.
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