This dish is living proof that all Southern food is not fried! In 30-minutes, you can offer a healthy side dish of smothered okra and tomatoes. These two vegetables go hand-in-hand, like peas and carrots!
Many a Southerner remembers Grandma's boiled okra and we hated it. Slimy green vegetable that "had-the-dickens-boiled-out-of-it..." we'd just scoot it around on the plate. But here's an okra and tomato recipe that you'll actually enjoy - no slime-just delicious green okra in a savory Creole-type tomato sauce.
Why you'll love this recipe!
Quick and easy - takes about 35-minutes to prepare; you've gotta cook down or "stew" the tomatoes
Healthy - not all Southern food is fried and this offers a whole lot of vitamins and nutrients
Affordable - these are fresh summer vegetables which means in the summer, they're cheap! You can also make this with canned tomatoes and frozen okra.
Okra has quite a history, but some folks aren't aware of the vegetable or how to cook it! It came from Africa landing, most likely, in Louisiana. That's probably how Gumbo came to be...
Here's what you'll need:
Step by step instructions:
First, rinse and pat dry the okra. Then season it heavily with salt and let it sit for 15 minutes. (The salt absorbs some of the moisture.)
Saute onion and garlic
Add tomatoes
Add bay leaves, Creole seasoning and pepper; cook on medium 20 minutes uncovered
Add water; bring to boil
Add okra
Boil 2-minutes; cover and remove from heat; let rest 5-minutes then serve
FAQ's
Can I use frozen?
Use fresh or frozen "cut" okra (not "whole") for this recipe.
Fresh or canned tomatoes?
Use either one, but if you use canned tomatoes, you'll want to add a pinch of sugar to them. If you use San Marzano tomatoes, no additional sugar is needed. See Recipe Notes. Use diced, crushed, whole or stewed canned tomatoes and if they have a seasoning in them, like garlic and/or basil, that's okay, too.
Can I make it in a slow cooker or crockpot?
I suppose you could, but it's such a quick and easy recipe, I don't think it would turn out very well...I think the okra would be really slimy.
Storage:
Keep leftovers in the fridge for up to three days or freeze for up to 3 months. I put mine in a zip baggie and freeze it.
Reheat instructions:
The best way to reheat this dish is on the stove; it thickens after its been in the fridge, so you'll want to add a little water.
Expert tips:
How to prevent slime: Use cut okra (not whole) and heavily salt it; let it sit for 10 minutes; then shake off the excess salt. The salt absorbs some of the moisture - OR-
Lightly saute it first; this makes it a bit crisp, but adds the "fried food factor" to the dish.
Do not cook this in a cast-iron skillet; the result is a "tinny" taste; use stainless or non-stick
This vegetable is a thickening agent. It thickens any dish you put it in, like Gumbo
214.5 oz.cans of tomatoes, diced, crushed or stewed
1½cupsokra,rinsed, dried, cut
2 tablespoons oil
1cupyellow onion,chopped
½tablespoongarlic,minced (about two large cloves)
½tablespoonCreole seasoning
2bay leaves
1 cupwater or vegetable broth
1tablespoonsalt
½teaspoonblack pepper
½teaspoonsugar(optional) see recipe notes
Instructions
Prep
Rinse and pat dry okra; place in a single layer on paper towel; sprinkle salt over okra; let sit a few minute (the salt absorbs some of the 'slime'); see recipe notes
Chop onion and garlic; set aside
Heat oil in skillet on medium-high heat
Make it!
Add onion and saute until translucent, about two minutes
Add garlic and allow to cook for about 3 minutes
Add tomatoes, Creole seasoning, black pepper, bay leaves; cook tomatoes for 20 minutes uncovered; stir occasionally
Remove bay leaves, add water to tomatoes and bring to boil
Add okra and let boil for 2 minutes
Cover and remove from heat; let stand 5 minutes, then serve
Notes
For best results, cook this dish in an aluminum or non-stick pan; do not use a cast-iron skillet. Tomatoes and cast-iron don't like each other; the result is a very "tinny" acidic taste.
If you're using store-bought or canned tomatoes, you might want to add a teaspoon of sugar if it's too acidic
Prep okra by sprinkling salt over it and let it sit until the end of the cooking process. The salt will dissolve so when it's time to add the okra to the boiling broth, just dump it in.
I'd love to hear from you!