Soaking the okra in vinegar helps reduce its sticky juices.
Combine in a bowl and marinate for 30 minutes.
1 pound fresh whole okra, stems trimmed (I usually chop it up into bite size pieces before I soak it)
1/2 cup red wine vinegar
2 tablespoons salt
Drain and rinse under cold running water. Heat in a large skillet over medium heat:
3 tablespoons olive oil
2 onions chopped
2 cloves garlic, minced
Cook until lightly colored around the edges, 4 to 5 minutes. Add:
1 pound fresh or canned tomatoes, peeled, seeded and diced
1 teaspoon sugar
Cook over medium-low heat until thick, about 30 minutes. Add the okra and season with salt and ground black pepper to taste. Cook until the okra is tender, about 10 minutes or more.
Serve with rice, grits or polenta.