Real Recipes From Real Home Cooks ®

smothered okra & tomatoes

★★★★★ 1
a recipe by
Kathy Sterling
Cypress, TX

Growing up with Grand Parents who lived off the land in Southern Louisiana, we had a lot of fresh vegetables. Nothing is more comforting in my book than smothered okra and tomatoes. My Grand Mother always started hers by browning the onions in bacon drippings, but I tried to make mine a little healtier. I like this dish served as a vegetable side dish or over rice as a main meal. I also like it in my Cajun gumbo, just store a couple of cups into gumbo when it is almost ready to serve and enjoy!

★★★★★ 1
serves 8
prep time 20 Min
cook time 35 Min

Ingredients For smothered okra & tomatoes

  • 1/3 c
    extra virgin olive oil
  • 1 c
    frozen onion blend, you can use fresh onions
  • 40 oz
    package of fresh frozen okra, or fresh
  • 15 oz
    can diced tomatoes
  • 1
    salt and pepper to taste

How To Make smothered okra & tomatoes

  • 1
    In a large skillet or dutch oven pot, saute onion mixture in Olive Oil until tender.
  • 2
    Add okra and water. Simmer on medium until okra defrosts in the pot, about 5 minutes Stir in diced tomatoes and mix well bring to slight boil..
  • 3
    Cook on low heat until okra is very tender and most of the liquids are gone, about 30 minutes or until desired fondness. I like mine well done and thick.
  • 4
    Serve as a side dish or if you like you can serve over steamed rice. You can also add cooked smoked sausage or cooked chicken 10 minutes before serving to use as a main dish.

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