Okra and tomatoes
Instructions:
- This is a great throw-together side dish when the garden is coming
in, but I make it year-round with frozen okra and diced tomatoes.
Sometimes I like to throw a little dry macaroni in to soak up a bit of the
juice, but the best way to eat it is with a slice of warm cornbread.
- 1 cup chopped Vidalia onions (see Note)
- One 14-ounce can diced tomatoes, undrained
- 2½ cups frozen sliced okra
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Place the onions, tomatoes, and okra in a saucepan.
- Cover and cook over medium heat until the okra and onions are tender.
- Add the lemon juice and salt and pepper to taste.
- Note: If Vidalia onions are not available, substitute any sweet onion.