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Okra, Andalouse

Trim, wash and drain twenty-four good-sized fresh, tender, sound okras. Peel and cut in slices four good-sized fresh peeled red tomatoes. Heat a tablespoon melted butter in a saucepan, add one finely chopped white onion and gently brown five minutes, then add the okras and tomatoes. Season with a light teaspoon salt, half teaspoon pepper and half teaspoon parsley. Carefully mix. Cover pan, then set in oven one hour. Remove, pour into a hot dish. Arrange three freshly prepared slices of toast, cut in half, around the dish and serve.