Southern Okra And Tomato Casserole Recipes

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OKRA AND TOMATOES RECIPE



Okra and Tomatoes Recipe image

Step-by-step, photo illustrated instructions to make our Okra and Tomatoes. Visit the complete recipe online at Taste of Southern.com.

Provided by Steve Gordon

Categories     Side Dishes

Time 40m

Number Of Ingredients 8

1lb Okra
3-4 medium Tomatoes
1 medium Onion
¼ teaspoon Salt
¼ teaspoon Black Pepper
¼ teaspoon Sugar
1 Tablespoon Bacon Grease, optional
Oil for frying.

Steps:

  • Wash the tomatoes and okra under cool running water.
  • Dice the onions.
  • Place a skillet over Medium heat on your stove top.
  • Add just enough oil to lightly coat the pan.
  • Add bacon grease for seasoning if desired.
  • When pan is hot, add the onions. Stir to coat with oil.
  • Let the onions cook for several minutes while you prepare the tomatoes.
  • Dice the tomatoes into larger sized pieces.
  • Add the tomatoes to the skillet.
  • Remove the ends from the okra and discard the pieces.
  • Slice the okra pods into about ½ inch slices.
  • Add the okra to the skillet.
  • Add the black pepper, the salt and the sugar. Stir to combine.
  • Reduce the heat slightly, and continue to stir and cook uncovered.
  • Add a little warm water if needed to keep the vegetables moist.
  • Cook until the okra is as tender as desired.
  • Serve warm.
  • Enjoy!

SOUTHERN OKRA



Southern Okra image

This recipe dates back generations in my family. I enjoy it so much because I can use the fresh vegetables that are so abundant here in the South.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tablespoon sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups sliced fresh okra
Boiling water
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 medium tomatoes, peeled and chopped
Cooked rice, optional

Steps:

  • In a small shallow bowl, combine the sugar, flour, salt and pepper; set aside. In a small saucepan, cover and cook okra in boiling water for 10 minutes or until tender. Drain and set aside. , In a large skillet, saute onion and green pepper in oil until tender. Stir in the tomatoes and reserved sugar mixture; cook for 5 minutes. Add okra. Heat through, stirring as little as possible. Serve with rice if desired.

Nutrition Facts : Calories 83 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

CLASSIC OKRA AND TOMATOES



Classic Okra and Tomatoes image

Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered.

Provided by Southern Living Test Kitchen

Categories     Okra

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh okra
1/4 cup bacon drippings
1 onion, chopped
1 green bell pepper, chopped
1 28-ounce can whole tomatoes
1 teaspoon sugar
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lemon, cut in wedges
1 tablespoon all-purpose flour
1 tablespoon water

Steps:

  • Cook the okra in boiling water to cover in a saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).
  • Cut the okra into ¼-inch-thick slices, discarding the stems.
  • Heat the bacon drippings in a saucepan over medium-high; add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.
  • Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.

SOUTHERN OKRA AND TOMATO CASSEROLE



Southern Okra and Tomato Casserole image

Make and share this Southern Okra and Tomato Casserole recipe from Food.com.

Provided by Motley Oklahoman

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch
2 (16 ounce) cans whole tomatoes, cut up
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 (10 ounce) package frozen cut okra
2 teaspoons sugar
2 teaspoons dried basil
1/2 teaspoon hot pepper sauce
salt and pepper
2 tablespoons butter, cut up
1 cup cornbread stuffing mix
3/4 cup shredded cheddar cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, stir together the cornstarch and 2 tablespoons of the juice from the tomatoes; set aside.
  • In a large saucepan, cook and stir the onion and garlic in the 1 tablespoon of butter until tender. Carefully stir in the undrained tomatoes, the okra, sugar, basil, hot pepper sauce, and salt and pepper.
  • Stir the cornstarch mixture, then add it to the vegetable mixture. Cook and stur until the mixture is thickened and bubbly. Remove from heat.
  • Pour the vegetable mixture into a 2-quart rectangular baking dish. Dot with the 2 tablespoons butter. Cover and bake in the oven for 20 minutes.
  • Remove the casserole from the oven. Sprinkle with the stuffing mix and the cheese. Return to the oven; bake about 5 minutes more or until stuffing mix and cheese are golden brown.

Nutrition Facts : Calories 132.3, Fat 8.2, SaturatedFat 5, Cholesterol 22.6, Sodium 119.8, Carbohydrate 11.8, Fiber 2.6, Sugar 6, Protein 4.6

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