Okra And Tomatoes Ii Recipes

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OKRA AND TOMATOES



Okra and Tomatoes image

This is a very simple recipe. I hope you enjoy it as much as my family does.

Provided by GWYNN

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 7

2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
½ green bell pepper, chopped
2 celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

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.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 11.5 g, Cholesterol 6.3 mg, Fat 4.7 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1.5 g, Sodium 249.8 mg, Sugar 6 g

OKRA WITH TOMATOES



Okra with Tomatoes image

This is a yummy side dish with rice. Using two types of tomato gives the dish texture and is a tasty explosion of flavors with lots of garlic and crushed red pepper.

Provided by iheartcooking

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 6

Number Of Ingredients 9

1 teaspoon olive oil
3 cloves garlic, minced
1 small onion, minced
1 teaspoon cayenne pepper
½ green bell pepper, minced
1 pound frozen sliced okra
1 (8 ounce) can canned diced tomatoes
1 (15 ounce) can stewed tomatoes
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 66.3 calories, Carbohydrate 13.1 g, Fat 1.1 g, Fiber 3.9 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 311.8 mg, Sugar 5.1 g

OKRA AND TOMATOES



Okra and Tomatoes image

After a bite of this colorful dish, you'll know why it's a staple of Southern dining.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 9

2 tablespoons unsalted butter
1/2 onion, chopped
1 clove garlic, minced
1/2 cup dry red wine
1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
4 tomatoes, chopped
2 sprigs fresh thyme
2 dried bay leaves
Salt and freshly ground black pepper

Steps:

  • Heat butter in a shallow pan over medium heat. Add onion and garlic, and cook until pale golden, about 3 minutes. Add red wine, and cook, stirring occasionally, until wine has reduced by half. Add okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, and reduce the heat to a simmer. Cook, stirring occasionally, until vegetables are fork-tender, about 15 minutes.

OKRA AND TOMATOES RECIPE



Okra and Tomatoes Recipe image

Step-by-step, photo illustrated instructions to make our Okra and Tomatoes. Visit the complete recipe online at Taste of Southern.com.

Provided by Steve Gordon

Categories     Side Dishes

Time 40m

Number Of Ingredients 8

1lb Okra
3-4 medium Tomatoes
1 medium Onion
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Sugar
1 Tablespoon Bacon Grease, optional
Oil for frying.

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!

OKRA AND TOMATOES II



Okra and Tomatoes II image

My mom used to fix this when we were little - of course, I didn't care for it then - but now I could eat the whole thing myself.

Provided by elliebelle

Categories     Peppers

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb bacon, cut into 1 inch pieces
1 lb fresh okra, sliced
1 small onion, chopped
1 small green bell pepper, chopped
2 tomatoes, chopped

Steps:

  • Fry bacon; remove from pan, dry on paper towel.
  • Fry onion and bell pepper in bacon grease over medium heat; add okra and tomatoes.
  • Top with bacon.
  • Stirring often, cook about 20 to 25 minutes.
  • Drain of excess grease.
  • Serve.

Nutrition Facts : Calories 384.8, Fat 34.3, SaturatedFat 11.4, Cholesterol 51.5, Sodium 639.1, Carbohydrate 9.2, Fiber 3.3, Sugar 2.8, Protein 10.9

OKRA AND TOMATOES



Okra and Tomatoes image

Provided by Alton Brown

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

1 pound okra, rinsed and trimmed
3 tablespoons olive oil
1 1/2 cups finely chopped red onion
1 1/2 teaspoons kosher salt
1 tablespoon minced garlic
2 cups peeled and chopped tomato
1 tablespoon minced fresh ginger
1 teaspoon freshly ground grains of paradise* or black pepper
1/2 teaspoon freshly ground cardamom

Steps:

  • Cut each okra pod in half lengthwise and set aside. If there are any pods longer than 4 inches, cut them in half crosswise and then lengthwise.
  • Heat the olive oil in a 4-quart saucepan over medium heat until shimmering. Add the onions along with the salt and cook until they begin to turn golden, approximately 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes and bring the mixture to a boil. Decrease the heat to low and add the ginger, pepper, cardamom and okra. Stir to combine. Cook, uncovered for 20 minutes. Remove from the heat, taste and adjust the seasoning as desired. Serve immediately.
  • *Cook's Note: Grains of Paradise are available online and in specialty spice markets. They have a zesty flavor reminiscent of pepper, coriander, and cardamom.

SEARED OKRA AND TOMATOES



Seared Okra and Tomatoes image

Categories     Sauce     Tomato     Okra     Simmer

Yield serves 4 to 6

Number Of Ingredients 13

3 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
One 14-ounce can diced tomatoes with juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh rosemary leaves
1/2 teaspoon crushed red-pepper flakes
2 bay leaves
2 tablespoons red wine vinegar
1 1/3 cups Chicken Stock (page 28)
1 1/2 pounds okra, cut into 1 1/2-inch thick slices (about 3 cups)

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 AND TOMATOES



Okra and Tomatoes image

Categories     Tomato     Okra     Simmer

Yield serves 4 to 6

Number Of Ingredients 9

3 tablespoons canola oil
1 onion, preferably Vidalia, chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces
4 large tomatoes, cored, seeded, and chopped
3 sprigs of thyme
2 bay leaves, preferably fresh
Coarse salt and freshly ground black pepper

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.

OKRA AND TOMATOES



Okra and Tomatoes image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pound fresh okra
2 tablespoon olive oil
2 tablespoons butter
2 scallions, sliced in rings
1 pound fresh tomatoes, chopped
5 tablespoons chopped parsley
2 small cloves garlic, minced
Salt and pepper to taste

Steps:

  • Trim stem ends of okra, wash and drain.
  • In large frying pan heat oil and butter and saute scallions until they are soft. Add the okra and saute on all sides for 2 minutes. Using slotted spoon remove okra and onions from pan and reserve.
  • Place tomatoes, parsley and garlic in pan and simmer a few minutes, just until ingredients are blended.
  • Return okra to pan; cover and simmer until okra is crisp-tender, but not mushy.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 592 milligrams, Sugar 5 grams, TransFat 0 grams

OKRA WITH TOMATOES AND OREGANO



Okra With Tomatoes And Oregano image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
3 large tomatoes, peeled, seeded and chopped
2 teaspoons fresh oregano (or 1 teaspoon dried)
Coarse salt and freshly ground pepper to taste
1/4 teaspoon ground cinnamon
1 1/2 pounds okra
Lemon juice to taste
2 teaspoons chopped flat-leaf parsley

Steps:

  • Heat the olive oil in a large heavy skillet and add the onion and garlic. Cook over moderate heat, stirring, until the onion begins to turn golden brown (about 10 minutes). Add the tomatoes and oregano and cook for a further 10 minutes. Season to taste with salt, pepper and cinnamon.
  • Trim the cone tops off the okra without cutting into the pods. Add the okra to the onions and tomatoes and sauté until tender. Add lemon juice to taste, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 767 milligrams, Sugar 7 grams

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