1 pound fresh okra, washed
1/4 cup vegetable oil
1 14-1/2 ounce can diced tomatoes
1 14-1/2 ounce Rotel tomatoes
1 teaspoon dextrose or fructose
1/2 teaspoon black pepper
Salt
Directions
In 2 quart sauce pan cook okra with just enough water to cover. Add 1 tablespoon salt and cook until tender. Drain and rinse in cold water. Cut off stems and chop into 1/2 inch pieces. Return to sauce pan. Add remaining ingredients and bring to simmer for 5 minutes or until reheated.
Use
Vegetable