Tomatoes and Okra
- 2 Tablespoons olive oil
- 1 medium onion , chopped
- one 14-ounce can diced tomatoes , undrained
- 1 pound sliced , frozen okra
- 1 Tablespoon lemon juice
- salt and pepper
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, until the onion begins to turn golden. Add the tomatoes and okra and stir to mix. Reduce heat, cover, and let cook, stirring occasionally, until the okra is hot and tender.
Stir in the lemon juice and add salt and pepper to taste.