Okra and Tomatoes – Immaculate Bites

Okra and Tomatoes – If you’re craving a dish that’s as comforting as it is nutritious, look no further. This Southern classic combines tender, earthy okra with juicy, flavorful tomatoes, simmered with aromatic spices that bring warmth and depth to each bite. 😋

Often seen on dinner tables throughout the South (thanks to the African influence), okra and tomatoes is a dish with humble roots and a heartwarming taste. Not only is it packed with fiber, vitamins, and antioxidants, but it’s also incredibly versatile – enjoy it as a side dish, serve it over rice, or even add sausage or shrimp for a heartier meal.

With just a handful of fresh ingredients, you’ll be savoring the flavors of summer produce all year long. So, whether you’re a Southern food aficionado or a curious cook looking for something new, this okra and tomatoes recipe is sure to become a beloved addition to your weekly lineup.

Okra and Tomatoes…Without the Slime

While some people absolutely love the slime factor, it’s probably the biggest complaint about this tasty veg. However, there are a few things you’ll do to make this dish sans the slimy texture. First, choose smaller, fresh okra. ​​Smaller okra pods are typically less slimy than larger ones.

Acid cuts through the mucilage in okra, giving it a firmer texture, so the tomatoes and apple cider vinegar take care of most of it. But the best pro tip is not to skip the blanching. Cooking the okra for a few minutes before adding other ingredients helps reduce its sliminess. 👌

Recipe Ingredients

1. Okra – Fresh okra adds earthy flavor and a tasty crunch to this dish. But don’t let okra being out of season stop you from enjoying this tasty goodness because frozen okra will work fine.
2. Tomatoes – A couple of fresh, juicy tomatoes or a can of diced tomatoes add acidity and texture as the second star ingredient. 🍅
3. Onion gives this dish additional layers of flavor and texture. Sweet onion tastes best, but honestly, red, white, and yellow onions all work well.
4. Seasonings – To flavor things, you’ll need minced garlic, paprika, thyme, cayenne pepper, sugar (optional), Worcestershire sauce, salt, black pepper, and chopped parsley for a garnish.
5. Broth – Giving this stewed okra and tomato dish its classic juicy, stew-like texture is some vegetable (or chicken) broth.

How to Make Okra and Tomatoes

• Wash and trim the okra, cutting off the tops and tails. Slice into ½-inch rounds and set aside.
• Blanch the sliced okra in hot water with salt for 1-2 minutes—strain with a slotted spoon and set aside. Skip this part if using frozen okra. (Photos 1-2)
• Bacon – Heat a large skillet on medium-high heat, then cook the bacon for about 3 minutes. (Photo 3)
• Aromatics – Add the chopped onion and saute (stirring occasionally) for around 5 minutes or until softened and translucent. (Photo 4)
• Spice – Add the minced garlic, paprika, thyme, and cayenne pepper. Stir and cook for another minute or until fragrant. (Photo 5)
• Stew – Next, stir in the diced tomatoes with their juice and cook for another 5 minutes. Add vegetable broth or water and sugar (if using), then bring the mixture to a simmer. (Photo 6)
• Simmer – Lower the heat, cover the skillet, and gently simmer the okra and tomatoes for about 10 minutes or until the okra is tender and the flavors are well combined. (Photo 7)
• Serve – Next, add apple cider vinegar, salt, and pepper to taste. Garnish with fresh parsley, serve, and enjoy. (Photo 8)

Recipe Variations

1. Dial up the heat, or cut it back. Feel free to adjust the cayenne pepper for your preferred spice level.
2. Turn it into a vegetarian stew. Omit the bacon, saute the seasonings in olive oil, and add smoked paprika to replace the bacon’s smokiness. For a one-pot meal, add chickpeas or black-eyed peas for protein with the tomatoes, then add the okra in the last 10 minutes. This stew is even more filling over rice or with crusty bread.
3. Okra, corn, and tomatoes! Fresh, sweet corn kernels add a delightful contrast to the savory flavors of okra and tomatoes. Add the corn along with the tomatoes, letting it cook until just tender for a summery, colorful twist. 🌽

Tips and Tricks

1. Mucilage is an excellent natural thickener, but stirring okra too often can release more of its sticky substance. Let it cook undisturbed as much as possible, only stirring occasionally to keep it from sticking or burning.
2. Fresh tomatoes give the dish a nice, chunky texture, while canned tomatoes provide a softer, saucy consistency.
3. Fresh basil, parsley, or cilantro added at the end gives a burst of freshness that lifts the flavors. Herbs add complexity to the dish and bring a nice color contrast as well. 🌿

Make-Ahead and Storage Instructions

Most tomato recipes (lasagna, etc.) taste even better the next day. So go ahead and make it the day before. It also freezes well for a fast dinner on a crazy weeknight.

Refrigerate leftover okra and tomatoes in an airtight container for up to 4 days. Or let it cool completely and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.

What Goes With Okra and Tomatoes

You can serve okra and tomatoes hot as a side dish or over saffron rice, brown rice, or quinoa for a complete meal. Add braised chicken, brown stewed fish, or ham hock and beans for extra protein.

1. Southern Fried Okra
2. Okra Stew
3. Pickled Okra
4. Okra Gumbo
5. Oven Roasted Okra

By Imma