Southern Okra And Tomatoes Recipes

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.

Steps:

• Saute okra, onion and green pepper in butter or bacon fat over low heat. Add tomatoes and seasonings. Cook until vegetables are tender, stirring as little as possible.

Steps:

• 1. Saute garlic, onions or leeks, and red pepper flakes in EVOO. Right before it begins to brown, add the tomatoes (with juice). Add broth, oregano, Old Bay and then the okra, add salt and black pepper to taste. Mix well, cover, and simmer over med. heat about 10 minutes. Serve over hot rice. NOTE: This recipe is a bit spicy, so add red pepper flakes to your taste or omit them altogether, if you prefer.

Steps:

• Fry bacon and reserve 3 tablespoons of drippings. Crumble bacon and set aside.
• In a large saucepan, mix okra, tomatoes with juice, onion, sugar, salt and pepper. Add the 3 tablespoons of bacon drippings. Gently bring to a boil and turn heat down to slow simmer. Cover with lid and simmer for approximately 30 to 40 minutes until tender. Do not stir okra because it easily falls apart.
• Pour into a serving bowl and add crumbled bacon on top.
• Note: If using fresh okra, wash okra and cut off ends. Cut into 1 inch pieces. For fresh tomatoes, wash and core tomatoes. Cut into small pieces.
• Enjoy!

Steps:

• Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
• Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.

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.

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.

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.).