Southern Okra And Tomatoes Food

CLASSIC OKRA AND TOMATOES

Steps:

• Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
• Cut the okra into ¼-inch-thick slices, discarding the stems.
• Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
• Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.

OKRA AND TOMATOES

Steps:

• In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
• Add the onion and garlic; saute for 5 more minutes.
• Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
• Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
• Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.

OKRA AND TOMATOES RECIPE

Steps:

• Wash the tomatoes and okra under cool running water.
• Dice the onions.
• Place a skillet over Medium heat on your stove top.
• Add just enough oil to lightly coat the pan.
• Add bacon grease for seasoning if desired.
• When pan is hot, add the onions. Stir to coat with oil.
• Let the onions cook for several minutes while you prepare the tomatoes.
• Dice the tomatoes into larger sized pieces.
• Add the tomatoes to the skillet.
• Remove the ends from the okra and discard the pieces.
• Slice the okra pods into about ½ inch slices.
• Add the okra to the skillet.
• Add the black pepper, the salt and the sugar. Stir to combine.
• Reduce the heat slightly, and continue to stir and cook uncovered.
• Add a little warm water if needed to keep the vegetables moist.
• Cook until the okra is as tender as desired.
• Serve warm.
• Enjoy!

STEWED OKRA AND TOMATOES

Steps:

• In a heavy bottomed saute pan over medium-high heat, add the bacon. Render the bacon until crisp. Remove from pan and reserve. Add the onion and saute until tender, about 3 minutes.
• Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Season with salt and pepper and simmer for 15 minutes.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

SOUTHERN OKRA

Steps:

• In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside. , In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar mixture; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

OKRA AND TOMATOES

Steps:

• Place all ingredients in a dutch oven and cook over over medium heat until onion and okra is just crisp tender or done to your liking. (Note: USE the juice from the tomatoes as well.).
• Taste and add salt and pepper as desired.
• NOTE: Do not salt before the okra and onion are done to your liking. The salt seems to add to the slime. Also, stir only as much as you need The more you stir the slimier it can get.
• Serve with Hot Sauce if desired.
• OAMC NOTE: This freezes well in any quantity desired. Simply reheat when needed.

SOUTHERN OKRA AND TOMATOES WITH BITS OF BACON

Steps:

• Fry bacon and reserve 3 tablespoons of drippings. Crumble bacon and set aside.
• In a large saucepan, mix okra, tomatoes with juice, onion, sugar, salt and pepper. Add the 3 tablespoons of bacon drippings. Gently bring to a boil and turn heat down to slow simmer. Cover with lid and simmer for approximately 30 to 40 minutes until tender. Do not stir okra because it easily falls apart.
• Pour into a serving bowl and add crumbled bacon on top.
• Note: If using fresh okra, wash okra and cut off ends. Cut into 1 inch pieces. For fresh tomatoes, wash and core tomatoes. Cut into small pieces.
• Enjoy!

SOUTHERN STYLE OKRA & TOMATOES

Steps:

• Cook bacon slightly.
• Saute onion and garlic with bacon until tender.
• Add tomatoes, chicken base, sugar and pepper.
• Stir well and let simmer for about 20 minutes.
• Adjust seasoning if needed.
• Meanwhile wash okra and remove fuzz if using fresh and cut into pieces.
• Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.).

OKRA AND TOMATOES

Steps:

• Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
• Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
• *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

HEARTY CREOLE OKRA AND TOMATOES

Steps:

• Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
• Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

SOUTHERN OKRA AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, stir together the cornstarch and 2 tablespoons of the juice from the tomatoes; set aside.
• In a large saucepan, cook and stir the onion and garlic in the 1 tablespoon of butter until tender. Carefully stir in the undrained tomatoes, the okra, sugar, basil, hot pepper sauce, and salt and pepper.
• Stir the cornstarch mixture, then add it to the vegetable mixture. Cook and stur until the mixture is thickened and bubbly. Remove from heat.
• Pour the vegetable mixture into a 2-quart rectangular baking dish. Dot with the 2 tablespoons butter. Cover and bake in the oven for 20 minutes.
• Remove the casserole from the oven. Sprinkle with the stuffing mix and the cheese. Return to the oven; bake about 5 minutes more or until stuffing mix and cheese are golden brown.