(The salt absorbs some of the moisture so the okra won't be too slimy.) Shake off excess salt, pat the okra dry and cut okra in ¼" inch to ½" inch rounds. Season lightly with kosher salt- let it sit for 15 minutes.First, rinse and pat dry the whole okra pods cut into ¼" inch rounds and place them in a single layer on a paper towel.Use fresh, or frozen okra, a sweet yellow onion, tomatoes (fresh are best but you can use canned tomatoes), Creole or Cajun seasoning, water or chicken broth (not shown), garlic (fresh or garlic powder), a few dried bay leaves, a little salt and black pepper. This classic okra and tomatoes recipe is based on a few simple ingredients. Affordable - these are fresh summer vegetables which means in the summer, they're cheap! You can also make this with canned tomatoes and frozen okra.Healthy and Low-Calorie- not all Southern food is fried and this offers a whole lot of vitamins and nutrients- a perfect vegetarian dish or vegetable side dish to your fried catfish.Quick and easy - takes about 35-minutes to prepare you've gotta cook down or "stew" the tomatoes.Prepping the okra with salt avoids "slimy" okra. Once you learn how to cook okra and tomatoes, you'll probably make it more often than you think! Slimy green vegetable that "had-the-dickens-boiled-out-of-it." we'd just scoot it around on the plate.īut here's a smothered okra and tomato recipe that you'll actually enjoy - no slime-just delicious tender okra in a savory Creole-type tomato sauce. Many a Southerner remembers Grandma's boiled okra recipe and we hated it. This Southern okra recipe is proof that not all Southern food is fried! Simple recipe with simple ingredients!
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