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PREPARATION:Heat
1 tablespoon olive oil in a saucepan over medium-high heat. Sauté the okra for
3 to 5 minutes, then remove with slotted spoon to paper towels. Heat the remaining tablespoon of olive oil in the saucepan.
When hot, add the chopped onion; sauté for 2 to 3 minutes. Add the garlic
and sauté another 2 minutes.
Add the diced tomatoes and stir together until the mixture boils. Turn
down to a simmer, add the lemon juice, salt and pepper. Simmer for 30
minutes longer.
To serve spoon about a few tablespoons of sauce into a serving dish. Top with the okra then cover with remaining sauce. Serves 4 to 6.
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