OKRA AND TOMATOES
Mary Mac's Tea Room
by John Ferrell
Serves 4 to 6
INGREDIENTS
• 1 (14½-ounce) can crushed tomatoes, undrained
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 tablespoon sugar
• 2 tablespoons salted butter, melted, or strained bacon drippings
• 1/2 pound okra, stemmed and cut into 1/4-inch slices
• 2 teaspoons cornstarch (optional)
• 2 teaspoons cold
• water (optional)
DIRECTIONS
In a heavy saucepan, combine the tomatoes, salt, white pepper, sugar, and melted butter or bacon drippings.
Cook over medium-high heat for 10 minutes. Add the okra, reduce the heat, and simmer for 5 minutes. (To thicken the stew, mix together the cornstarch and cold water in a small bowl until smooth.
Add to the stew and bring to a boil, stirring until thickened to the desired consistency.)
Add additional salt and white pepper to taste.
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