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Okra and Tomatoes over Grits

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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Digest, Jan., Fatfree 1 Servings

INGREDIENTS

1 1/2 # 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
1/4 ts Cayenne pepper (optional)
1/8 ts Dry thyme
1 ts Dry oregano
1 ts Vegetarian Worcestershire
Sauce (optional)
Salt and pepper to taste
Tabasco to taste
Grits, Polenta or rice to
Serve it over

INSTRUCTIONS

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 1/2 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@ix.netcom.com (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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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