28ouncestomatoes, drained, fresh, diced, crushed or stewed (See Recipe Notes)
1-2poundsfresh okra = (about 1½-2 cups cut okra)
1tablespoonkosher salt ( to sprinkle on okra)(See Recipe Notes)
2 tablespoons oil, olive, vegetable or canola
1cupyellow onion,chopped
½tablespoongarlic,minced (about two large cloves)
½tablespoonCreole or Cajun seasoning, or to taste
2dried bay leaves
1 cupwater or vegetable broth
½teaspoonblack pepper
½teaspoonsugar(optional) see recipe notes
Instructions
Prep
Rinse fresh okra pods and pat dry; cut into ¼" inch rounds and place in a single layer on paper towel; lightly sprinkle kosher salt over okra; let sit for about 15-minutes (the salt absorbs some of the 'slime'); see recipe notesIf using frozen okra, rinse, dry and lightly salt as indicated above.
1 tablespoon kosher salt ( to sprinkle on okra)
Chop onion and garlic; set aside
1 cup yellow onion, ½ tablespoon garlic
Heat oil in skillet on medium heat
2 tablespoons oil
Make it!
Add onion and saute until translucent, about two minutes
1 cup yellow onion
Add garlic and allow to cook for about 3 minutes
½ tablespoon garlic
Add tomatoes, Creole seasoning, black pepper, bay leaves; cook tomatoes for 20 minutes uncovered; stir occasionally (See Recipe Notes)
28 ounces tomatoes, drained, ½ tablespoon Creole or Cajun seasoning, ½ teaspoon black pepper, 2 dried bay leaves
Remove bay leaves, add water or broth to tomatoes and bring to boil
1 cup water or vegetable broth
Shake the salted okra in a colander to remove excess salt, then and it to the tomato mixture; let boil for 2 -5 minutes, or until okra is fork tender; taste for seasonings; add salt, pepper and sugar (optional) to taste
Cover and remove from heat; let stand 5 minutes then serve
Notes
Prep okra by sprinkling a little salt over it (maybe 1 tablespoon total) and let it sit until the end of the cooking process. DO NOT OVERSALT THE OKRA. (Some of the salt will slightly dissolve so when it's time to add the okra to the boiling broth, shake it in a colander to remove any excess salt.) Then add more salt to the finished dish if you like. DO NOT USE A CAST IRON SKILLET
For best results, cook this dish in an aluminum or non-stick pan; Tomatoes and cast-iron don't like each other; the result is a very "tinny" acidic taste.
About the tomatoes:
If you're using store-bought canned tomatoes, drain them first.
If you're using store-bought or canned tomatoes, you might want to add a teaspoon of sugar if it's too acidic
If you're using fresh tomatoes, you can either dice them, halve them or put them in whole. If you put them in whole, mash them down with a wooden spoon while they're cooking
If you're using whole canned tomatoes, drain them and either dice or cut in half, or put them in the skillet whole and mash them down with a wooden spoon.
About the bay leaves:If you don't have dried bay leaves, you can add a pinch of dried oregano, but don't go overboard with it ! - This is not an Italian dish:)
If you salted your okra too much and your dish is too salty, add a little water and let it cook on medium heat with the lid off.