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Okra and Tomatoes

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After a bite of this colorful dish, you'll know why it's a staple of Southern dining.

Servings

Ingredients

Directions

Cook's Notes

When buying okra, choose firm, brightly colored pods that don't exceed four inches in length; larger pods are more likely to be tough and fibrous. Use a heavy-bottomed pan to cook the tomatoes and okra so they won't burn, and don't use tin or iron pans, which can turn the okra black. Serve the dish spooned over steamed white rice.

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Reviews

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How would you rate this recipe?
21
  • chloenzoe
    25 JAN, 2010
    Yum. This is a really great veggie dish.
    Reply
  • martaszady
    8 SEP, 2008
    Great tasteing and easy to make recipe. Added bacon to it, worked out great.
    Reply

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