Stewed Okra and Tomatoes

Serves 4. Recipe is by Teresa Day.

2 tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

1 clove garlic, minced

2 ripe tomatoes, cut in chunks

1 pound fresh okra, sliced in ½-inch rounds

½ teaspoon salt

1 teaspoon black pepper

½ teaspoon sugar

1 bay leaf

1. In medium saucepan or Dutch oven, melt the butter in oil.

2. Add onion and garlic. Then add the tomatoes and okra.

3. Stir in the salt, pepper and sugar. Add bay leaf.

4. Cover and simmer over medium-low heat for 30 minutes. Serve warm.