Southern Okra And Tomato Casserole Recipes

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CLASSIC OKRA AND TOMATOES



Classic Okra and Tomatoes image

Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.

Provided by Southern Living Test Kitchen

Categories     Okra

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh okra
1/4 cup bacon drippings
1 onion, chopped
1 green bell pepper, chopped
1 28-ounce can whole tomatoes
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lemon, cut in wedges
1 tablespoon all-purpose flour
1 tablespoon water

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.

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 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!

SOUTHERN OKRA AND TOMATO CASSEROLE



Southern Okra and Tomato Casserole image

Make and share this Southern Okra and Tomato Casserole recipe from Food.com.

Provided by Motley Oklahoman

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
2 (16 ounce) cans whole tomatoes, cut up
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 (10 ounce) package frozen cut okra
2 teaspoons sugar
2 teaspoons dried basil
1/2 teaspoon hot pepper sauce
salt and pepper
2 tablespoons butter, cut up
1 cup cornbread stuffing mix
3/4 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, stir together the cornstarch and 2 tablespoons of the juice from the tomatoes; set aside.
  • In a large saucepan, cook and stir the onion and garlic in the 1 tablespoon of butter until tender. Carefully stir in the undrained tomatoes, the okra, sugar, basil, hot pepper sauce, and salt and pepper.
  • Stir the cornstarch mixture, then add it to the vegetable mixture. Cook and stur until the mixture is thickened and bubbly. Remove from heat.
  • Pour the vegetable mixture into a 2-quart rectangular baking dish. Dot with the 2 tablespoons butter. Cover and bake in the oven for 20 minutes.
  • Remove the casserole from the oven. Sprinkle with the stuffing mix and the cheese. Return to the oven; bake about 5 minutes more or until stuffing mix and cheese are golden brown.

Nutrition Facts : Calories 132.3, Fat 8.2, SaturatedFat 5, Cholesterol 22.6, Sodium 119.8, Carbohydrate 11.8, Fiber 2.6, Sugar 6, Protein 4.6

STEWED OKRA AND TOMATOES



Stewed Okra and Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 5

4 slices bacon
1 onion, chopped
3 cups sliced okra
1 (14.5-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper

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.

SOUTHERN OKRA



Southern Okra image

This recipe dates back generations in my family. I enjoy it so much because I can use the fresh vegetables that are so abundant here in the South.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sliced fresh okra
Boiling water
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 medium tomatoes, peeled and chopped
Cooked rice, optional

Steps:

  • In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside. , In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar mixture; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

Nutrition Facts : Calories 83 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

HEARTY CREOLE OKRA AND TOMATOES



Hearty Creole Okra and Tomatoes image

A great Southern okra dish that allegedly comes from the heart of Acadiana. This vegetable dish is heavy enough to serve as a main dish and makes one pine for the fiddles and chicory coffee.

Provided by wasabinoir

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 12

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
4 stalks celery, chopped
2 onions, chopped
4 ears fresh corn, shucked and kernels scraped from cob
2 pounds fresh okra, cut into 1/2 inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound andouille sausage, diced
½ teaspoon Creole seasoning, or to taste
sea salt and ground black pepper to taste

Steps:

  • Heat butter and olive oil over medium heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes.
  • Stir in okra, tomatoes, andouille sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of its slippery texture, at least 45 minutes. Season with sea salt, black pepper, and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

Nutrition Facts : Calories 180 calories, Carbohydrate 19.1 g, Cholesterol 16.1 mg, Fat 10.4 g, Fiber 4.6 g, Protein 6.2 g, SaturatedFat 3.5 g, Sodium 435.7 mg, Sugar 6.9 g

MEDITERRANEAN OKRA AND TOMATO STEW



Mediterranean Okra and Tomato Stew image

Until lately, I hadn't been a fan of okra. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: they cook it whole, after tossing it with salt and vinegar and marinating it for an hour to make it less, well, slimy. Some regional cooks dry okra in the sun after salting it.Okra is low in calories, very high in dietary fiber, and a great source of vitamin A, vitamin C, B vitamins and the phytonutrients glutathione, xanthin, lutein and beta carotene. For the best texture and flavor, buy the smallest pods you can find. Okra is stewed with tomatoes and onions throughout the Middle East and in Greece, where the vegetable goes by its Arabic name, bamyeh or bamyies. Traditionally, the stews are made with about three times as much olive oil as I use here.

Provided by Martha Rose Shulman

Categories     dinner, weekday, appetizer

Time 2h15m

Yield Serves four as a main dish with rice, six as a side

Number Of Ingredients 13

2 pounds small okra
Salt
1 cup red wine vinegar
1/4 cup extra virgin olive oil
2 medium onions, cut in half lengthwise then sliced thin across the grain
3 to 4 garlic cloves to taste, minced
1 pound tomatoes, preferably plum tomatoes, seeded and grated, or else peeled, seeded and chopped; or 1 14-ounce can, with juice
Freshly ground pepper
1 tablespoon tomato paste diluted in 1/2 cup water
1 teaspoon ground allspice
1 teaspoon sugar
2 to 4 tablespoons fresh lemon juice, to taste
1/4 cup finely chopped parsley

Steps:

  • Trim the stems off the okra, and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra, and rinse thoroughly.
  • Heat the olive oil over medium heat in a large, lidded skillet or casserole. Add the onions. Cook, stirring, until tender, about five minutes. Add the okra, and cook, stirring, for about three minutes until the edges begin to color. Add the garlic, stir together for about half a minute until fragrant. Stir in the tomatoes. Bring to a simmer, and cook, stirring often, until the tomatoes have cooked down a bit and smell fragrant, about 10 minutes. Add salt and pepper to taste.
  • Stir in the dissolved tomato paste, allspice and sugar. Add water if necessary to just cover the okra. Bring to a simmer, cover and reduce the heat to low. Simmer 45 minutes until the okra is very tender. Add the parsley and lemon juice, and simmer another five minutes. Taste and adjust salt. Remove from the heat, and serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 12 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1145 milligrams, Sugar 11 grams

SOUTHERN STYLE OKRA & TOMATOES



Southern Style Okra & Tomatoes image

Make and share this Southern Style Okra & Tomatoes recipe from Food.com.

Provided by Jellyqueen

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon, diced into small pieces
1 small onion, peeled and chopped
2 cloves garlic, minced
2 (15 ounce) cans diced tomatoes
1 tablespoon chicken base
1 tablespoon sugar
2 cups fresh okra, cut into 1 inch pieces (may use frozen, if fresh not available)
fresh ground black pepper

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 and cut into pieces.
  • Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.).

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

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