Stewed Okra and Tomatoes

Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time. This recipe, from James Villas's The Glory of Southern Cooking, takes the latter approach. The result, writes Villas, is "a dish that's not just succulent but worthy of the most sophisticated tables". Villas also notes that tomatoes and okra, from Central America and Africa respectively, "has to be one of the most unlikely marriages in Southern cooking".