Okra and Tomatoes

As a true Southern gal, I absolutely LOVE okra and tomatoes, so I couldn’t pass up the fresh okra at the Pflugerville Pfarmer’s Market last week. Here’s a tasty recipe from  the Simply Recipes website. This recipe is more diet-friendly than many of the traditional ones that use sugar, bacon, frozen okra or canned tomatoes.

okra and tomatoes

 Ingredients

  • 5 Tbsp vegetable oil
  • 1 celery rib, sliced thin
  • 1/2 onion, sliced thin
  • 1 jalapeño chile, seeded, sliced thin
  • 3 garlic cloves, sliced thin
  • 1 Tbsp tomato paste
  • 2 Tbsp red wine vinegar
  • 1 and 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
  • 1 teaspoon minced fresh rosemary
  • 1/2 to 3/4 pound fresh okra
  • 5 plum tomatoes, diced
  • Salt and pepper

Directions

Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

Sautee onions, jalapenos and celery

While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

Okra and tomatoes ingredients - rosemary, chicken stock, tomato paste and red wine vinegar

As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

okra

Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

Saute the okra in hot oil

As soon as the okra is done, add it to the boiling sauce.

Add okra to sauce

Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don’t want to cook the okra to the point it starts releasing slime.

Add diced tomatoes

Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

Serve over steamed rice or with lots of crusty bread.

More information

 

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Comments

  1. MMmm good, makes my mouth water.

  2. Yum, love those step-by-step photos! and that pretty blue bowl — is that Fiestaware? :)

  3. Valerie Ballard says:

    Now I have to go find some fresh okra…what a delicious looking dish and would be so great with hot water corn bread! YUM!

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