Baked Okra with Lemon

[vegelady]

     Ingredients:


     1 tbsp Corn oil
     80 ounce Ripe tomatoes, fresh or canned, diced
     1/2 tsp Salt, or to taste
     16 ounce Young okra, rinsed & trimmed 1/8-in from stem & tip
     1/2 cup Water
     1 Lemon's juice, or more, to taste



     Directions:


     Grease a heatproof glass or other rectangular baking dish with oil or fat. Spread the diced tomato over the
     bottom and sprinkle with salt.

     Lay each okra flat over the tomato in one or more layers. Pour the water over all.
     Bake in a preheated 350F oven abt 45 minutes, enough to cook okra but not long enough to dissolve it into
     mush. Do not stir during baking.
     Remove dish from oven and pour the lemon juice over all.