This recipe is from my oldest and dearest friend, Sue Patrick Richard. She moved on my street the summer after 4th grade and we have been best friends ever since. I learned so much about cooking from her Grandmothers, mother, and Aunt Nancy.
This recipe takes about 15 minutes to make and it is excellent in the summer when your vegetables are fresh. Go to your local Farmer’s Market…you will thank me.
2 cups fresh tomatoes, quartered or 16 oz. can whole tomatoes
1 1/2 cups sliced okra
1 cup whole corn, frozen or fresh
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
Salt & Pepper
fresh chopped parsley or basil, optional
Chop all vegetables, saute in an iron skillet until done. For best results use a little bacon drippings or if you want to be more heart healthy, olive oil. Southerners really love their bacon drippings! You may add any seasoning you desire, but when you use fresh vegetables, you really don’t need anything besides a little salt and pepper and maybe a pinch of sugar. Serve over rice.