Okra with Tomato


12 medium okras sliced in 1 cm or ½ inch rounds
1 tbsp olive oil
3 medium tomatoes, diced 
2 garlic cloves, finely minced
½ medium onion, diced
½ tsp hickory smoke
½ medium green pepper, chopped
½ tsp hot sauce of choice
½ cup water
1 tbsp chopped fresh parsley
1 can tomato sauce (8 oz can or 227 g)
½ tsp dried thyme
¼ tsp white pepper
1 tbsp Braggs Liquid Aminos (or low sodium soy sauce)
Salt and ground black pepper to taste


Heat olive oil in a medium saucepan over medium heat and add the okras. Cook for about 3 minutes, turning them occasionally until they begin to brown.

Remove about half of the okras from the pot and add the onion, garlic, tomatoes, and peppers and cook for about 4 minutes.

Add the water, tomato sauce, parsley, thyme, white pepper and braggs and cook on low heat for 10 minutes. Stir in the other half of the sauteed okras to the pan, adjust salt to taste and then cook for an additional 10 minutes on low heat.