Southwestern-style heap of veg


To use up the leftover filling from the corn and tomato tart earlier this week, I added okra, three tomatoes, another jalapeño, more salt, a little cumin, and three cloves of garlic, minced and browned in olive oil. I covered the whole thing and let it simmer for about 20 minutes–just enough time for most of the goo to leak out of the okra and into the sauce, but not long enough to ruin its crunch. Very easy, very tasty.


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