Tomato Okra Pie Food

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!

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.

TOMATO PIE

Steps:

• Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt. Let sit for 1 to 2 hours.
• Preheat the oven to 350 degrees F.
• Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Line the crust with aluminum foil and fill with pie weights or dried beans. Bake until the edges of the crust are just golden, 20 to 25 minutes. Remove the foil and weights and continue to bake until the bottom of the crust is dry and brown, another 15 to 20 minutes. Cool completely.
• Mix together the Cheddar, mozzarella and mayonnaise in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper.
• Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions.
• Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature.

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.

TOMATO & OKRA

Steps:

• 1. Fry bacon until crisp. Remove from fat and chop.
• 2. Cook okra in bacon drippings.
• 3. Add green pepper, onion and garlic to drippings; stir in tomatoes and cooked bacon. Add salt and pepper as needed. Cover skillet and cook an additional 15 minutes.

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.

TOMATO-OKRA PIE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, okra, paprika, basil, salt, and pepper; cook down until thickened, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Crush saltines to crumbs in a large bowl; add softened butter and mix to combine. Press into the bottom of a casserole dish.
• Mix cornbread mix, milk, and egg in another bowl until combined; batter will be slightly lumpy.
• Put stewed vegetables in the casserole dish on top of the cracker crust. Pour cornbread batter on top.
• Bake in the preheated oven until cornbread topping is golden brown, 15 to 20 minutes.

OKRA WITH TOMATOES

Steps:

• Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.

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.

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.