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Okra and tomatoes over grits
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| Artist: |
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| Categories: |
Tomatoes, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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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
| tsp | Cayenne pepper (optional) | | 1/8
| tsp | Dry thyme | | 1
| tsp | Dry oregano | | 1
| tsp | Vegetarian Worcestershire | | | Sauce (optional) | | | Salt and pepper to taste | | | Tabasco to taste | | | Grits, Polenta or rice to | | | Serve it over |
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Procedures:
| 1 | 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. | | 2 | Add the canned tomatoes (juice and all) squashing the tomatoes themselves with your hands or other device. | | 3 | Add all remaining spices and let simmer ?hour (or a little more if you want it more done). | | 4 | Serve over the grits or whathaveyou and your"e all set...goes well with cornbread! |
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