Real Recipes From Real Home Cooks ®

okra and tomatoes

★★★★★ 1
a recipe by
Tickie Young
Upper Marlboro, MD

A deep South favorite when cooked right.

★★★★★ 1
serves 8
prep time 5 Min
cook time 35 Min

Ingredients For okra and tomatoes

  • 1 can
    diced tomatoes (14.7 oz)
  • 2 bag
    frozen chopped okra
  • 1 md
    yellow onion diced
  • 1/2 tsp
  • 1/2 tsp
    red pepper flakes
  • 5 slice
    bacon, uncooked

How To Make okra and tomatoes

  • 1
    Use a large saute' (frying pan, 12-14 inches diameter). Must have a larger surface to "dry out" okra to prevent slimy texture.
  • 2
    Dice the onion, should result in at least 1 cup. Cut bacon into 1 inch strips. Drain diced tomatoes.
  • 3
    -Place bacon in saute' pan, turn heat up to medium high, Cook bacon until it becomes translucent and gives off some of its oil. -Add the onion on top of the bacon. -Add the red pepper flakes. -stir the ingredients together until the onions are translucent and beginning to soften. - Add both packages of frozen okra and turn heat to high. Cook for 5 minutes insuring the bottom is not burning by turning the mixture in the pan. -Pour in the well drained diced tomatoes--object is to have as little extra liquid as possible so the mixture doesn't stew in juices and get slimy. Blend in tomatoes. -Remainder of cooking time is spend turning the mixture to prevent burning. As it gets closer to done the "sizzle" sound will become more pronounced. -Add salt, turn the mixture until it looks dry. -Taste and adjust with salt and additional red pepper flakes to suit your taste.
  • 4
    Serve as a side dish or main dish over rice. Reheats nicely. For Vegetarian style, use 2 tablespoons of Canola oil in place of bacon.

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