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. 1.80á
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