Threadgills Okra And Tomatoes Recipes

EASY OKRA AND TOMATOES (FRESH OR FROZEN)

Steps:

• Cook the bacon in a skillet on medium-high heat. Cook the bacon until crisp and remove the bacon and set aside.
• You can drain the fat from the bacon if you wish or leave it. I reserve at least a teaspoon of fat. Add the onions to the pan and saute for 3-4 minutes until fragrant.
• Add in the okra, diced tomatoes, and all of the seasonings. Stir.
• Reduce the heat to medium-low and cover the pot. Simmer for 15-20 minutes until the okra is soft.
• Open the pot and add the cooked bacon. Stir.

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.

STEWED OKRA AND TOMATOES

Steps:

• Render bacon in a large saucepan, cooking until crisp. Remove from pan and dice, reserving drippings in pan. Add onion to the skillet with bacon fat and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to avoid burning. Reduce heat and simmer 15 minutes, stirring occasionally. Add okra and let stew until the bright green color begins to fade. Serve hot.

THREADGILL'S OKRA AND TOMATOES

Steps:

• SAUTE DICED BACON, add onion, and continue cooking. Add all other ingredients and bring to a boil. Reduce to a simmer and stew, stirring occasionally, for 45 minutes or until okra is tender. Makes 10 big servings.

OKRA AND TOMATOES

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.

STEWED OKRA AND TOMATOES RECIPE COURTESY THE NEELYS

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.
• Cook's Note: If needed, add water or chicken stock if the pan becomes too dry.

SUMMERTIME STEWED OKRA AND TOMATOES

Steps:

• Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
• Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

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.

FRESH OKRA WITH TOMATOES AND GINGER

Steps:

• Pulse garlic and ginger in a food processor until finely chopped and transfer to a 12-inch heavy skillet. Add oil and red pepper flakes to taste and cook over moderate heat, stirring, until fragrant, about 1 minute.
• Pulse tomatoes with salt and black pepper in processor until coarsely chopped and stir into oil in skillet. Cook, uncovered, over moderate heat, stirring occasionally, 10 minutes. Stir in okra and simmer, covered, until just tender, about 10 minutes.