Okra With Tomato Sauce (Dip's Country Kitchen)
Published June 25, 1985
- Total Time
- 25 minutes
- Rating
- Comments
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Ingredients
2 pounds fresh baby okra or two 10-ounce packages of frozen whole okra
4 cups canned tomatoes
4 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
17 grams carbs; 20 milligrams cholesterol; 146 calories; 2 grams monosaturated fat; 5 grams saturated fat; 8 grams fat; 8 grams fiber; 748 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the okra, whether fresh or frozen, well in cold water. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
- Step 2
Put the okra in a saucepan and add about ½-cup of cold water. Bring to the boil and cover. Let cook about seven minutes.
- Step 3
Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
- Step 4
Drain the okra and add the tomatoes, butter, salt and pepper to taste. Bring to the boil, partly cover and cook until okra is tender, about 10 minutes.
Private Notes
Comments
Surprisingly good. Brought back childhood memories
Surprisingly good. Brought back childhood memories