| Okra & Tomatoes
1 tablespoon of olive oil
1 large chopped onion
3 minced garlic cloves
1 pound of okra, trimmed and sliced 1/4 inch thick
2 tablespoons of wine or cider vinegar
2 - 3 tablespoons of white wine
1 pound of sliced ripe tomatoes or one 28 ounce can of crushed tomatoes
1 teaspoon of dried basil or 1 tablespoon of chopped fresh
1 teaspoon of dried oregano
freshly ground pepper |
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Heat oil in nonstick skillet and sauté onion and garlic until soft. Add okra and 1 tablespoon of vinegar and sauté until the okra turns bright green, about 5 minutes. Add 2 tablespoons wine, tomatoes and herbs. Season with remaining vinegar, wine and ground pepper. Serves 4 - 6.
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