Okra and Tomatoes over Grits
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 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 |
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