By the Vegucator, Dawn Hilton Williams
- Place large cast iron pan over medium heat and add oil, onions, bell pepper and cook until onions become translucent (about 4 mins)
- Add tomato paste minced garlic, stir to combine and cook 5 mins
- Add tomatoes and their juices (from cutting board) and ½ cup veg broth, stir to combine, lower temperature cover and simmer for 5 minutes
- Add okra and stir to combine, replace lid and cook for 10 minutes
- Remove lid, add bay leaves, check for consistency and add remaining broth or any additional water to desired consistency and simmer uncovered for 10 more minutes or until preferred okra texture, stirring occasionally
- Remove from heat. Serve and enjoy!
Option
If you don’t have access to heirloom or vine ripe tomatoes, substitute with 3-14 oz cans of petite diced tomatoes (not preferred but it will work).