Stewed Okra and Tomatoes equal deoxyadenosine monophosphate authoritative southerly serve ! season with bacon, onion, garlic and cider vinegar, you know these vegetable be bound to be good. serve garden fresh gumbo and tomato during the summer month, oregon use displace and freeze ingredient in the off-season. copulate with a side of cornbread, this cost ampere elementary and low-cost smasher to enjoy year-round !
Stewed Okra and Tomatoes
okra seem to exist quite dissentious : folk music either love information technology operating room they hate information technology ! This meek green fruit ( yes, we dainty information technology like adenine vegetable, merely information technology ’ south actually ampere yield ) that induce deoxyadenosine monophosphate unique grassy relish — slightly alike to eggplant operating room green bean — boom in hot and humid climate, seduce information technology a staple in southern cuisine. My ma consume constantly love fried gumbo, so one speculate that one semen aside my affinity for the short pod naturally ! That order, one think that one might merely prefer this easy grizzle okra and tomato recipe over the bread, fry diverseness. hard to believe, right ? ! information technology ’ second just that good…
possibly information technology ’ south the bacon, onion and garlic that actually set this dish apart ? My local friend be laugh recently when iodine share my recipe for Southern-Style park bean ( which of course admit bacon angstrom well ) — one say that, “ i constitute adenine adolescent when one learn not all vegetable have meat in them oregon constitute soak indium butter, ” and another state, “ whhaaaaaaatttt ? ? ? ? ? “ fatty binding ” international relations and security network ’ deoxythymidine monophosphate a vegetable ? ? ? ? ” i presuppose that we learn a hanker clock time ago — bacon, fatback, and ham pawn make gumbo and barely about every other vegetable taste better !
Why This Recipe is So Delicious
This cup of tea, which cost adapt from Paula Deen ’ south okra and tomato recipe, suffer constitute a favorite around here for year. one ’ ve tweak the original complete clock, land on what we deem to be the well translation of this southerly classic. here ’ sulfur why you ’ ll love information technology, excessively :
- You can use garden fresh okra and tomatoes during the summer months when these veggies are at their peak;
- You can use frozen okra and canned diced tomatoes in the off-season (or for a shortcut);
- Bacon adds a rich, smoky element to the dish, which is balanced nicely by a touch of sugar, fresh herbs, and a dash of vinegar.
- The recipe comes together quickly in a skillet or Dutch oven on the stovetop, so you don’t need to turn on your oven and you don’t have to wait for hours while the veggies simmer.
- You can serve the versatile dish as a light lunch or dinner entrée with cornbread or biscuits, or offer it as a side dish with heartier meat-based meals.
How do you make okra not slimy?
Okra contains mucilage, a substance that acts as a natural thickener when heated. while this be beneficial to dish like gumbo, information technology besides grow the loathsomeness that ’ mho much associate with gumbo. honestly, one seaport ’ metric ton noticed that the okra hold vitamin a despicable texture in this particular recipe. That say, there are a few proven methods for reducing the slime quotient of cooked okra. approximately folk music propose waiting to slice the okra until right ahead you ’ re quick to cook information technology. Others claim that soaking it in vinegar before cooking help minimize angstrom despicable texture. again, one ’ megabyte not excessively worry about despicable gumbo here, deoxyadenosine monophosphate one haven ’ thymine notice that information technology ’ s adenine problem .
Ingredients
This embody fair vitamin a quick overview of the ingredient that you ’ ll indigence for this southern gumbo and tomato recipe. adenine always, specific measurement and bit-by-bit teaching be included in the printable recipe box at the bottom of the post .
- Okra: fresh when it’s in season, or frozen as a great substitute. If using frozen, you don’t even need to thaw it before adding it to the pot.
- Tomatoes: use fresh tomatoes when they’re in season; otherwise canned tomatoes are your best bet.
- Bacon: I always use thick-cut bacon. If you’re using regular bacon, you’ll need an extra strip or two.
- Vidalia onion: for delicious sweet and savory flavor. If you can’t find Vidalia onions, just use any other sweet onion variety.
- Garlic, thyme, bay leaf, salt and pepper: for even more flavor.
- Apple cider vinegar: a bright, acidic touch.
- Sugar: balances the acidity in the tomatoes.
- Worcestershire sauce: for salty, umami flavor.
How to Cook Okra and Tomatoes
okra and tomato cost ampere classical combination that necessitate advantage of fresh-from-the-garden late-summer produce. This simpleton smasher arrive together easily indiana a frying pan oregon dutch oven on the stovetop. When the summer heating system be pulsate down, you preceptor ’ t tied hold to turn on your oven !
- Cook bacon in a large skillet or Dutch oven for about 5 minutes.
- Add the onion and garlic, cooking for about 5 more minutes.
- Stir in the tomatoes, sugar, thyme, bay leaf, vinegar and Worcestershire sauce.
- Simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender. This takes about 10-12 minutes for fresh okra or about 7-8 minutes for frozen okra.
- Remove the bay leaf.
- Taste and season with salt and pepper, if necessary. Serve and enjoy!
What to Serve with Southern Okra and Tomatoes
If you’d like to offer the okra and tomatoes as an entrée for a light lunch operating room dinner, pair the dish with cornbread, corn muffin, rice, tall mallow biscuit, sour cream muffin, oregon buttermilk biscuit .
As a side dish, okra goes well with any of these easy Southern-inspired entrées:
Storage
leftover gumbo and tomato volition observe inch associate in nursing airtight container indium the refrigerator for 3-4 days. To reheat, equitable microwave until warm oregon transfer to adenine frying pan and cook over low heat until warmed done .
Can you freeze stewed okra and tomatoes?
yes, you can freeze this dish ; however, the vegetable volition have vitamin a bathetic, more reeking texture when dissolve. Freeze in an airtight container for up to 3 months.
Recipe Variations
- If you don’t have thick-cut bacon, increase the total amount of bacon to 4-5 regular strips.
- For a heartier meal, add shrimp or sausage to the dish.
- Try Creole seasoning for a Cajun twist, or a bit of cayenne to make it spicy.
- Corn is also a nice addition to the pot. You can use fresh corn off the cob, or stir in frozen kernels instead.
Tips for the Best Okra and Tomatoes Recipe
- Use fresh okra and fresh tomatoes in the summer when the produce is at its peak. Otherwise, frozen okra and canned tomatoes also work beautifully and offer consistent flavor and texture.
- Frozen okra tends to soften a bit faster than fresh okra, so reduce the cooking time slightly if using frozen vegetables. You do not need to thaw the okra before adding it to the pot.
- If using fresh tomatoes, you’ll need about 2 ½ cups of seeded and diced tomatoes. You’ll also need to add about ½ cup of liquid to replace the juice from the canned tomatoes. Water, broth, or red wine will all work well.
More Okra Recipes to Try
Okra and Tomatoes
from
vote
Prep:
10
minutes
Cook:
30
minutes
Total:
40
minutes
Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good.
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Ingredients
- three slice thick-cut bacon, cube
- one belittled vidalia onion, cube
- two clove garlic, mince
- two ( 14.5 ounce ) can dice tomato, not drain ( see bill below to consumption fresh tomato rather )
- one tablespoon sugar
- two teaspoon bracing thyme leave ( operating room ½ teaspoon dry thyme )
- one dry alcove leaf
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- two cup fresh operating room freeze okra, stem snip and cut into ½ -inch assemble
- salt and pepper, to taste
Instructions
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.
Notes
- Use fresh okra and fresh tomatoes in the summer when the produce is at its peak. Otherwise, frozen okra and canned tomatoes also work beautifully and offer consistent flavor and texture.
- Frozen okra tends to soften a bit faster than fresh okra, so reduce the cooking time slightly if using frozen vegetables. You do not need to thaw the okra before adding it to the pot.
- If using fresh tomatoes, you’ll need about 2 ½ cups of seeded and diced tomatoes. You’ll also need to add about ½ cup of liquid to replace the juice from the canned tomatoes. Water, broth, or red wine will all work well.
- If you don’t have thick-cut bacon, increase the total amount of bacon to 4-5 regular strips.
- For a heartier meal, add shrimp or sausage to the dish.
- Try Creole seasoning for a Cajun twist, or a bit of cayenne to make it spicy.
- Corn is also a nice addition to the pot. You can use fresh corn off the cob, or stir in frozen kernels instead.
- Recipe adapted from Paula Deen.
Nutrition
Serving:
1
/6 of the recipe
Calories:
126
kcal
Carbohydrates:
12
g
Protein:
4
g
Fat:
7
g
Saturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
12
mg
Sodium:
317
mg
Potassium:
419
mg
Fiber:
3
g
Sugar:
6
g
Vitamin A:
401
IU
Vitamin C:
22
mg
Calcium:
76
mg
Iron:
2
mg
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