Saturday, January 28, 2017

Try adding shrimp or sliced sausages to your okra and tomatoes and serve over rice for a complete meal. 

  • 1 lb. (16 oz.) cut okra, fresh or frozen
  • 1 medium onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • 2 teaspoons red vine vinegar
  • 1 (14.5 oz) can diced tomatoes with basil, garlic & oregano (used Hunt’s tomatoes recipe)
Place olive oil in a large skillet.
Add onion and garlic, sauté for 1 to 2 minutes.
Add okra, cook on medium high heat until lightly brown.
Add red wine vinegar and other seasonings.
Add tomatoes, cover and cook until tender when pierced with a fork.

    Twist:  Roasted Garlic Olive Oil and tomatoes with basil, garlic and oregano provide a savory taste.  

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