Recipe - Mediterranean Stewed Okra And Tomatoes

1 pound Okra; stems lightly
Trimmed
One half cup Red wine vinegar
2 Salt
One half cup Olive oil
2 md Onions; coarsely chopped
2 Garlic; minced
2 lg Tomatoes peeled; seeded &
chopped
14 Canned plum tomatoes
1 pn Sugar
2 tablespoon Fresh basil chopped
1 pn Thyme
One half cup Sliced olives
2 Anchovy filets
1 Unsalted butter
Freshly ground black pepper

1. Combine the okra, vinegar and salt in a medium bowl. Let tand for 30
minutes. Rinse under cold water; drain.

2. Heat the oil in a medium saucepan over medium heat. Add the onions and
cook 1 minutes.

3. Add the garlic; cook until golden.

4. Add the fresh and canned tomatoes, sugar, basil, thyme, olives and
anchovies.

5. Cook uncovered over medium heat about 40 minutes or until thick. Add
the butter, okra, and pepper to taste. Cook 10 minutes longer.

Serves:46

Contributor: Greene on Greens

Posted to recipeludigest Volume 01 Number 585 by P&S Gruenwald
sitm@ne.infi.net on Jan 23, 1998