Tomato Okra Casserole Recipes

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:

• 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

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.

MEDITERRANEAN OKRA AND TOMATO STEW

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.

SOUTHERN OKRA AND TOMATO CASSEROLE

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.

SIMPLE DELICIOUS OKRA CASSEROLE

Steps:

• Heat oven to 375°.
• Spray a 9X13 Pyrex dish with cooking spray.
• Layer 1/2 the okra, 1/2 the sliced onion and 1 can tomatoes.
• Salt and pepper to taste.
• Repeat.
• Bake uncovered for 45 minutes.
• Place oven on "broil" and broil for 5 minutes or to desired doneness.
• Onions and tomatoes should just start to turn golden.
• Be creative with your own addition of veggies or seasonings!

TOMATO-OKRA PIE

Steps:

• Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, okra, paprika, basil, salt, and pepper; cook down until thickened, about 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Crush saltines to crumbs in a large bowl; add softened butter and mix to combine. Press into the bottom of a casserole dish.
• Mix cornbread mix, milk, and egg in another bowl until combined; batter will be slightly lumpy.
• Put stewed vegetables in the casserole dish on top of the cracker crust. Pour cornbread batter on top.
• Bake in the preheated oven until cornbread topping is golden brown, 15 to 20 minutes.

OKRA AND TOMATOES

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.