Sauteed Okra And Tomatoes Recipes

SAUTéED OKRA AND TOMATOES

Steps:

• Trim the tips from the okra and slice into 1/2-inch pieces.
• Heat the olive oil in a nonstick skillet over medium-high heat. Add the onion and sauté until soft and translucent, 2 minutes.
• Add the garlic and continue cooking until fragrant, 1 minute longer.
• Add the okra to the pan and sauté, stirring frequently, until tender, 4 to 6 minutes.
• Add the tomatoes, season to taste with salt and pepper and continue cooking just long enough for the tomatoes to soften.
• Add butter and toss the mixture until the butter melts.
• Serve immediately.
• 4 servings

OKRA AND TOMATOES

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
• Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through.
• Garnish with crumbled bacon, if desired.

SAUTéED OKRA AND TOMATOES

Steps:

• In a small bowl, combine the mustard seeds, cumin seeds, and coriander; set aside. Heat the oil in a large skillet set over medium heat. Add the onion, and cook, stirring, until soft, about 3 minutes.
• Raise heat to medium-high; add the spice mixture, okra, and 1/2 cup water. Cook, stirring, until the okra is bright green and just tender, about 6 minutes, adding more water if the skillet becomes too dry.
• Add the tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

SAUTEED OKRA WITH TOMATO AND CORN

Steps:

• Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
• Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.