Okra And Tomatoes A Well Matched Pair Recipes

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.

SPICY OKRA AND TOMATOES

Steps:

• Gather the ingredients.
• Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
• Peel and thinly slice the onion ; set it aside.
• Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
• Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
• Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
• Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
• Add the okra and stir to coat the pieces with the onion-spice mixture.
• Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
• Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
• Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
• Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
• Serve the okra hot or warm.

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.

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.

SEARED OKRA AND TOMATOES

Steps:

• Heat 1 tablespoon of the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the onion and garlic, and sauté for 2 minutes. Add the tomato paste, diced tomatoes, salt, pepper, rosemary, red-pepper flakes, bay leaves, and vinegar, and cook for 10 minutes, until the tomatoes start to break down and form a paste. Add the chicken stock, return to a simmer, and cook over low heat for 10 to 15 minutes, stirring occasionally.
• While the tomato sauce cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is very hot and shimmering, sauté the okra for about 5 minutes, until lightly browned, then add the okra to the tomato sauce. Simmer the okra tomato mixture for 2 to 3 more minutes, remove the bay leaves, and then serve.

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:

• Saute the onion in the oil over medium heat until softened. Add the okra and the tomatoes with all their juice. Cover and simmer over low heat for 15 minutes. Add salt to taste, and simmer, covered, for 5 minutes more. Top with a dash of pepper just before serving.

OKRA AND TOMATOES

Steps:

• In a saute pan, heat the oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.