The tomatoes will release water as they cook and if you cover the pan it will steam and add more liquid to it all. I cook mine uncovered so as not to end up with more of a stew. Reduce the heat to just a notch or so below Medium and let this cook for 20-30 minutes or until the okra is tender. Just season it to your personal taste.Īnd… just a pinch or two of sugar. I used about a fourth of a teaspoon here.Īnd about the same with the salt. You can hear it sort of pop when you go to slice it if the okra pods are “woody” as some folks call it. I did have to throw out a couple of the larger pods from what I had left because they were tough. A dear friend had given me a couple of pounds a few days back and I certainly didn’t want them to go to waste after she had been kind enough to provide them. I must admit, this okra was getting close to going bad on me. Slice the remainder of the pod into pieces about half an inch thick. Remove the ends from the okra and discard those. I like to cut these into large size pieces because they will cook down once they go into the skillet. While the onions are cooking, go ahead and dice up your tomatoes. Let these cook a few minutes until they start to turn translucent. You’ll really like the taste.Īdd the onions to the skillet and stir them around a bit to cover the pieces with the oil. It’s optional, but add it if you’ve got it. Here, I’ve also added about a Tablespoon of Bacon Grease for some added flavor. When the skillet is warm, add enough oil of your choice to lightly cover the bottom of the pan. Place a skillet over Medium heat on your stove top and let it heat up. Maybe I should have called this Okra, Tomatoes and Onions. Rinse your tomatoes and okra under cold running water, scrubbing lightly to remove any dirt. Okra and Tomatoes Recipe, you’ll need these ingredients. Ready to try it? Then let’s head on out to the kitchen, and… Let’s Get Cooking! It wasn’t “slimy” at all, and it was great to enjoy some fresh garden vegetables for a change. It was several days later when I pulled them back out and they were getting close to being gone, but I couldn’t let such a gift go to waste.Ī few pods were too old to use, but the rest cooked up nice and tender and I might have made a meal out of the bowl in the pictures above. With the larger pods remaining, I placed them in the refrigerator. You can read about that and see the recipe for it here: Pan Fried Okra My friend told me she had stopped breading her okra for the most part and now days she just sliced it and fried it. Her nephew had been sharing some of the bounty of his garden, so she wanted me to have some as well. I have a friend that recently shared a few pounds of okra with me. The smaller pods are much more tender, so always pick those when you can. Some folks say they even have a “woody” texture to them once they get old. If you don’t cut it often, the pods get long, old, and too tough to eat. You have to cut it about everyday in order to keep up with it during its growing season. Okra grows quickly once it starts producing.
#Okra and tomatoes full#
The Heirloom Tomatoes are pretty and full of good flavor, and the okra is – well – everywhere it seems. It’s near the end of Summer here in North Carolina, but fresh vegetables are still showing up in the garden. Okra and Tomatoes, fresh out of the garden goodness.
Add the okra, tomatoes and water to the skillet and stir well. Add the onion to the bacon drippings in the skillet and cook, stirring frequently, until tender, lowering heat if necessary to prevent burning.Remove the bacon to drain on paper towels. Cook the bacon in a large skillet over medium-high heat until crisp.15 to 20 small fresh okra pods, cut into slices about 1-inch thick (about 3 cups sliced okra).It can be served as a vegetable - boiled, cooked with tomatoes, sliced thinly and fried with cornmeal - or used as a thickening in soups and stews. Okra originated in Africa and is easy to grow in Texas, so it was a common ingredient for early African Texans.
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