Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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