Sauteed Okra And Tomatoes Recipes

SAUTéED OKRA AND TOMATOES

Steps:

• Trim the tips from the okra and slice into 1/2-inch pieces.
• Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes.
• Add the garlic and continue cooking until fragrant, 1 minute longer.
• Add the okra to the pan and sauté, stirring frequently, until tender, 4 to 6 minutes.
• Add the tomatoes, season to taste with salt and pepper and continue cooking just long enough for the tomatoes to soften.
• Add butter and toss the mixture until the butter melts.
• Serve immediately.
• 4 servings

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.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

SPICY SAUTEED OKRA AND TOMATOES

Steps:

• Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
• Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

SAUTéED OKRA AND TOMATOES

Steps:

• In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
• Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

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.

SAUTEED OKRA WITH TOMATO AND CORN

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

OKRA WITH TOMATOES AND OREGANO

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.

SAUTEED OKRA WITH HEIRLOOM TOMATOES AND BACON

Steps:

• In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside.
• Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes.
• Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.

STEWED OKRA AND TOMATOES

Steps:

• Cook onion in butter in saucepan until lightly browned.
• Add remaining ingredients.
• Cook until okra is tender and mixture thickens (about 15 minutes).
• Stir occasionally to prevent sticking.

SAUTEED OKRA AND TOMATOES

Steps:

• In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
• Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

THE LADY AND SONS OKRA AND TOMATOES ( PAULA DEEN )

Steps:

• Cook bacon slightly; saute onion and garlic with bacon until tender.
• Add tomatoes, chicken base, sugar and pepper; stir well and let simmer for about 20 minutes; adjust seasoning if needed.
• Meanwhile wash okra and remove fuzz, if using fresh okra, cut into pieces; add okra and simmer until okra is done, about 20 more minutes (less if using frozen), serve.