Okra And Tomatoes Gullah Style Recipes

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!

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 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.

CANNING OKRA

Steps:

• NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.
• Wash okra. Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole. Set aside.
• Wash tomatoes and peel tomatoes.
• Core and quarter tomatoes.
• Put in large pot.
• Bring pot of tomatoes to a boil, then lower to a simmer and let simmer uncovered for 10 minutes.
• Add okra. Let simmer 5 more minutes.
• Pack into jar size choice, distributing solids and liquids equally.
• Leave 3 cm (1 inch) headspace.
• If desired, add 1/2 teaspoon salt or salt sub to each half-litre (pint) jar; 1 teaspoon to each litre (quart) jar.
• If desired, tuck into either size jar either two onion slices 1/2 cm (1/4 inch) thick or 4 to 5 peeled pearl onions.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: half-litre (US pint) jars for 30 minutes OR 1 litre (US quart) jars for 35 minutes.

OKRA AND TOMATOES - GULLAH STYLE

Steps:

• Heat bacon grease in a heavy nonreactive skillet over medium high heat.
• Cook onion 3-4 minutes or until translucent.
• Add okra and cook another 5-6 minutes, or until okra begins to brown.
• Stir in tomatoes, sugar and salt and pepper to taste.
• Cover skillet and simmer over low heat 20-30 minutes or until thickened.

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.