Braised Okra With Roasted Garlic And Tomato Recipes

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SPICY OKRA AND TOMATOES



Spicy Okra and Tomatoes image

This lightly spicy okra and tomato recipe is great on its own, can be a vegetarian meal with rice, or added alongside grilled meats.

Provided by Molly Watson

Categories     Side Dish     Dinner     Lunch

Time 30m

Yield 6

Number Of Ingredients 11

1 1/2 pounds okra
1 medium yellow onion, or red onion
3 medium tomatoes
3 cloves garlic
1 tablespoon vegetable oil
1 1/2 teaspoon chili powder
2 teaspoons cumin seeds
1 teaspoon turmeric
1/4 teaspoon cayenne, optional
1/2 teaspoon fine sea salt, plus more to taste
1 tablespoon lemon juice

Steps:

  • Gather the ingredients.
  • Trim off and discard the stem ends from the okra and cut the pods into 1/4- to 1/2-inch slices. Set the prepped okra aside.
  • Peel and thinly slice the onion ; set it aside.
  • Chop the tomatoes, reserving their juices; peel and mince the garlic; set them both aside.
  • Heat the oil in a large frying pan or sauté pan over high heat. Once the oil is hot, add the chopped onions and cook, stirring frequently, until the onions start to brown, about 5 minutes.
  • Add the garlic and cook, stirring, until brightly fragrant, about 30 seconds.
  • Add the chili powder, cumin seeds, turmeric, and cayenne, if using, and cook, stirring as the spices sizzle, another 30 seconds.
  • Add the okra and stir to coat the pieces with the onion-spice mixture.
  • Add the tomatoes, any juices they've released, the salt, and 1/2 cup of water.
  • Stir to combine everything and then cover. Reduce the heat to maintain a steady simmer.
  • Cook until the okra is tender and the flavors are well blended, 5 to 10 minutes.
  • Take off the heat. Stir in the lemon juice and add more salt to taste, if desired.
  • Serve the okra hot or warm.

Nutrition Facts : Calories 72 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, Sodium 208 mg, Sugar 5 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

ROASTED OKRA AND CHERRY TOMATOES



Roasted Okra and Cherry Tomatoes image

This is the best recipe yet for okra! Not slimy and very tasty!

Provided by Sonja Ansell

Categories     Side Dish     Vegetables     Tomatoes

Time 1h

Yield 6

Number Of Ingredients 7

30 fresh okra, cut into 1-inch pieces, or more to taste
6 cherry tomatoes, quartered, or more as desired
2 tablespoons extra-virgin olive oil, or as needed
kosher salt to taste
4 slices cooked bacon, crumbled
1 teaspoon minced garlic
2 tablespoons grated Parmesan cheese, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine okra and tomatoes in a bowl. Drizzle enough olive oil over okra mixture to coat; toss and season with salt. Mix bacon and garlic into okra mixture and transfer to a baking dish.
  • Bake in the preheated oven until okra is tender, about 40 minutes. Sprinkle Parmesan cheese over okra mixture and bake until cheese melts, about 5 minutes more.

Nutrition Facts : Calories 70.4 calories, Carbohydrate 5.2 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 98.5 mg, Sugar 0.7 g

BRAISED OKRA WITH ROASTED GARLIC AND TOMATO



Braised Okra with Roasted Garlic and Tomato image

When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 55m

Yield Serves 4 to 6

Number Of Ingredients 7

1 head garlic
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small onion, minced (1 cup)
2 pounds beefsteak tomatoes, halved, seeds removed, and chopped (4 cups)
8 ounces okra, trimmed and sliced into 3/4-inch rounds (2 cups)
Parmigiano-Reggiano, grated, for serving

Steps:

  • Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.
  • Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)
  • Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.
  • Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

SLOW BRAISED TOMATOES



Slow Braised Tomatoes image

Provided by Food Network

Categories     main-dish

Yield Makes 4 to 5 cups

Number Of Ingredients 8

1/4 cup extra virgin olive oil, plus approximately 1/2 cup for roasting
1 large white onion, cut into 1/2-inch dice
6 garlic cloves, smashed
24 ripe plum tomatoes or 48 ripe cherry tomatoes
18 basil leaves
1/8 teaspoon hot red pepper flakes
2 teaspoons sugar
1 teaspoon kosher salt

Steps:

  • Preheat oven to 250 degrees F.
  • Heat 1/4 cup olive oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat, add the basil leaves and red pepper flakes, and stir well.
  • If using plum tomatoes, cut them lengthwise in half. Toss the tomatoes with the sugar and salt.
  • Place the tomatoes cut side down in a roasting pan that will hold them in a single layer. (If you don't have a pan large enough, use an additional roasting pan and more olive oil.) Spoon the onion mixture over the potatoes. Add enough olive oil to come halfway up the tomatoes, about 1/2 cup.
  • Roast until the tomatoes are tender and falling apart, about 3 hours (about 1 hour for cherry tomatoes). Stir once, gently, during the roasting. Let cool; then refrigerate, covered, in their oil.

BRAISED TOMATOES



Braised Tomatoes image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 15m

Number Of Ingredients 8

12 large tomatoes, cut in 1/2
4 cloves garlic, minced
2 teaspoons freshly chopped parsley leaves
2 teaspoons freshly chopped thyme leaves
2 teaspoons freshly chopped tarragon leaves
1/2 cup fresh bread crumbs
2 tablespoons oil
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 200 degrees F.
  • Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes.

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