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At a Glance
Course : Side Dish
Type of Prep : Sauté
Cuisine : Southern, U.S. Regional
 
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Okra With Tomato Sauce

From Diana Rattray,
Your Guide to Southern Food.
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Use fresh or frozen whole baby okra in this recipe.

INGREDIENTS:

  • 1 pound fresh baby okra, washed, dried, stem ends trimmed very close to top, or use frozen thawed whole baby okra
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped onion
  • 1 clove garlic, finely minced
  • 2 medium tomatoes, peeled, diced, or 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon lemon juice
  • dash salt and pepper

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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