Sautéed 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.

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.

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 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.

SMOTHERED OKRA AND TOMATOES

Steps:

• Fry bacon until crisp, remove from skillet, set aside to drain and cool.
• saute onions in the bacon grease until they turn clear.
• add Okra to onions,cut up tomatoes or add can of stewed tomatoes.
• add seasonings, crumble bacon add to skillet. Stir often.
• cook until okra is no longer slimey.

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.

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.

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.

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.