Okra and Tomatoes

From Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room

Serves 4 to 6

1 (14 1/2-ounce) can crushed tomatoes, undrained
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon sugar
2 tablespoons salted butter, melted, or strained bacon drippings
1/2 pound okra, stemmed and cut into 1/4-inch slices
2 teaspoons cornstarch (optional)
2 teaspoons cold water (optional)

In a heavy saucepan, combine the tomatoes, salt, white pepper, sugar, and melted butter or bacon drippings. Cook over medium-high heat for 10 minutes. Add the okra, reduce the heat, and simmer for 5 minutes. (To thicken the stew, mix together the cornstarch and cold water in a small bowl until smooth. Add to the stew and bring to a boil, stirring until thickened to the desired consistency.) Add additional salt and white pepper to taste.