Stewed Tomatoes, Okra and Onions

Fresh Okra is still available but is not quite as tender as it is in the height of the summer.  To make the most of the slightly tougher okra I like to cook it with canned stewed tomatoes and lots of onions.  Frankly, anything cooked in lots of onions will taste better.

1 big yellow onion chopped

4 cloves of garlic minced

2 15 oz. cans of stewed tomatoes

1 T. grated fresh ginger root

½ t. ground cardamom

¾ of a pound of fresh okra cleaned and cut into thirds

Dash of sugar

Salt and pepper

Spray a pot with Pam and put on a medium high heat on the stove.  Add the onions and cook for a few minutes until they get transparent, stirring to prevent sticking.  Add the garlic and cook another minute.  Add the cans of tomatoes, ginger and cardamom and cook for twenty minutes, stirring to prevent sticking.  Add the okra and 1 cup of water and cook covered for another twenty minutes.  Remove the lid and add the sugar and salt and pepper and cook uncovered until the stew gets thick, about five minutes.