| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 6 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Ripe tomatoes |
| 1 | lb | Okra |
| 1 | c | Diced onion |
| 1/4 | c | Butter |
| 1 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
Cut stem from the tomatoes. To peel, place tomatoes one at a time in boiling water for 15 seconds; remove from water, and pull off the peel. Slice peeled tomatoes; set aside. Trim stem from okra, and cut in bite-sized pieces. In a saucepan over medium heat, combine tomatoes, okra, onion, butter, salt and pepper. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 30 to 40 minutes or until some of the liquid has evaporated, leaving a thickened sauce. Makes 6 servings. MasterCook formatted by Ethel Snyder. Recipe by: GRIT -- APRIL 6, 1997 Posted to MC-Recipe Digest V1 #641 by essie49@juno.com (Ethel R Snyder) on Jun 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 70
Total Fat: 8g
Cholesterol: 20.3mg
Sodium: 705.5mg
Potassium: 359.2mg
Carbohydrates: 11.2g
Fiber: 3g
Sugar: 5.6g
Protein: 2.4g