Okra and tomatoes over grits

1 Servings

Ingredients

Quantity Ingredient
1½ # fresh or frozen okra
28 To 38 ounces of canned
Tomatoes (more tomatoes =
More tomatoey)
6 To 10 cloves of finely
Chopped garlic
1 Yellow onion (preferably
Vidalia) chopped
3 Bay leaves
¼ teaspoon Cayenne pepper (optional)
⅛ teaspoon Dry thyme
1 teaspoon Dry oregano
1 teaspoon Vegetarian Worcestershire
Sauce (optional)
Salt and pepper to taste
Tabasco to taste
Grits, Polenta or rice to
Serve it over

Directions

Saute the okra, onions and garlic in a little water, stock or courtboullion until the okra begins to lose its stickiness and the onions are nice and translucent. Add the canned tomatoes (juice and all) squashing the tomatoes themselves with your hands or other device. Add all remaining spices and let simmer ½ hour (or a little more if you want it more done).

Serve over the grits or whathaveyou and your'e all set...goes well with cornbread!

Posted by dfuller@... (Franklin Fuller) to the Fatfree Digest [Volume 14 Issue 18] Jan. 18. 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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