There must be a hundred variations of stewed tomatoes and okra. Now there's a hundred and one, as I came up with this to use up some of the abundance of both okra and cherry tomatoes from the garden. The recipe, as presented, servers two to four people as a side dish. It can be easily doubled:

Okra & Cherry Tomatoes

2 tbls butter

2 tsp garlic, crushed

2 cups okra, in half-inch slices

1 1/2 cups cherry tomatoes, halved

1/2 cup chopped onion

1/2 tsp brown sugar

heavy pinch black pepper

heavy pinch dried thyme

1/2 tsp dried rosemary, crushed

1/8 cup grated Parmesan

Heat the butter in a heavy skillet and saute the garlic over medium heat until lightly browned. Add the okra, reduce heat to low, and cook until tender, about 15 minutes, stirring from time to time. Add the tomatoes, onion, sugar, pepper, thyme and rosemary and continue cooking until tomatoes are soft and liquid runs. Turn off heat. Sprinkle the veggie mix with the cheese. Stir in the cheese just before serving.

I used Alabama Red okra, and yellow cherry tomatoes, which made a really pretty dish, as well as a tasty one.