Best Okra And Tomatoes Recipe
A classic Southern dish is stewed okra and tomatoes. You know these vegetables will be fantastic because they’re flavoured with bacon, onion, garlic, and cider vinegar.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Category: Side Dish
- Cuisine: American
- 3 thick-cut bacon pieces, diced
- 1 Vidalia onion, peeled and chopped
- 2 garlic cloves, minced
- 2 (14.5 oz) chopped tomatoes (not drained) (see note below to use fresh tomatoes instead)
- 1 teaspoon of sugar
- 12 teaspoon dried thyme (or 2 teaspoon fresh thyme leaves)
- 1 bay leaf, dried
- apple cider vinegar, 1/2 teaspoon
- Worcestershire sauce, 1/2 teaspoon
- 2 cups okra, stems clipped and sliced into 1/2-inch pieces, fresh or frozen
- Season with salt and pepper to taste.
- Cook bacon in a large skillet or Dutch oven until it begins to crisp and the fat is rendered for about 5 minutes.
- Cook for 5 minutes with the onion and garlic.
- Tomatoes (with juices), sugar, thyme, bay leaf, vinegar, and Worcestershire sauce are added together. Deglaze the pan with the tomato juices, scraping off the browned bits from the bottom and cooking for ten min with the lid off on low heat.
- Add the okra, cover with a lid, and cook until the okra is soft, about 15 minutes (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra).
- Remove the bay leaf from the dish. To taste, season with salt and pepper. Serve right away.
- When the vegetables are at their best in the summer, use fresh okra and fresh tomatoes. Frozen okra and canned tomatoes, on the other hand, perform well and have a constant flavour and texture.
- Because frozen okra softens more quickly than fresh okra, reduce the cooking time slightly when using frozen vegetables. The okra does not need to be thawed before adding the stew.
- You’ll need around 2 12 cups seeded and diced tomatoes if you’re using fresh tomatoes. To replace the juice from the canned tomatoes, you’ll need to add roughly 12 cups of liquid. Water, broth, or red wine are all suitable options.
- If you don’t have thick-cut bacon, use 4-5 everyday pieces in place of the thick-cut bacon.
- Add shrimp or sausage to the recipe for a heartier supper.
- For a Cajun twist, use Creole spice or a pinch of cayenne pepper.
- Corn is an excellent addition to the stew as well. You can use fresh corn from the cob or frozen kernels instead of fresh corn.
- Serving Size: 1/6 of the recipe
- Calories: 126 kcal
- Sugar: 6g
- Sodium: 317mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
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