Roasted Okra And Cherry Tomatoes Recipes

CURRIED OKRA WITH TOMATO

Steps:

• If fresh okra is used, trim off tough stems.
• If frozen okra is used, defrost and drain.
• Put the tomatoes in a saucepan and bring to the boil.
• Cook, stirring often to prevent sticking, until the tomatoes are reduced to about two cups.
• Heat the oil in a saucepan over medium high heat and add onions and garlic.
• Cook, stirring, until the mixture is softened.
• Sprinkle with curry powder and ground coriander and cook briefly.
• Stir in the tomatoes and cook about five minutes; reduce heat if mixture is sticking.
• Stir in chilies and fresh coriander.
• Add the okra, chicken broth and salt and pepper to taste.
• Bring to a boil, reduce heat and simmer 15 minutes or until the okra is tender.

ROASTED OKRA AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine okra and tomatoes in a bowl. Drizzle enough olive oil over okra mixture to coat; toss and season with salt. Mix bacon and garlic into okra mixture and transfer to a baking dish.
• Bake in the preheated oven until okra is tender, about 40 minutes. Sprinkle Parmesan cheese over okra mixture and bake until cheese melts, about 5 minutes more.

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO

Steps:

• Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
• Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
• Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
• Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

ROASTED OKRA AND CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine okra and tomatoes in a bowl. Drizzle enough olive oil over okra mixture to coat; toss and season with salt. Mix bacon and garlic into okra mixture and transfer to a baking dish.
• Bake in the preheated oven until okra is tender, about 40 minutes. Sprinkle Parmesan cheese over okra mixture and bake until cheese melts, about 5 minutes more.

ROASTED OKRA, TOMATOES & GARLIC

Steps:

• Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
• Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
• Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
• Drizzle with olive oil season with salt & pepper, stir together.
• Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
• Serve hot, warm or at room temperature, enjoy.

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.