If you are looking to throw together a gumbo or a Louisiana-style dish in a hurry, this home canned tomatoes and okra would be just the ticket.Make a roux, add a jar of this stewed tomato and okra, along with some shrimp, celery, peppers and onions, and you have a wonderful Shrimp Creole on your hands.Serve with rice, and some crusty bread to dip up the sauce with, and you have a meal from the Deep South.It’s also great to add to Indian style curry dishes, where okra is known as “bhindi.”.Old, stringy or rusted pods won’t improve during the canning process.Follow this ratio of ingredients: For every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart).Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.).onion (optional) Instructions NOTE: Follow this ratio of ingredients -- for every 1.5 kg (3 lbs) tomatoes, use up to 500 g (1 lb) okra.Trim stems off, and either cut into 2 to 3 cm (1 inch) pieces, or, leave whole.Pack into jar size choice, distributing solids and liquids equally.If desired, tuck into either size jar either two onion slices ½ cm (¼ inch) thick or 4 to 5 peeled pearl onions.Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.).Jar Size Time 0 to 300 m (0 - 1000 feet) pressure Above 300 m (1000 ft) pressure Half-litre (1 US pint) 30 mins 10 lbs 15 lb 1 litre (1 US quart) 35 mins 10 lbs 15 lb.1 lb okra = 2 cups fresh, chopped into 1 inch pieces or 3 cups thawed, chopped into 1 inch pieces. .

Stewed Okra and Tomatoes Recipe

Momos are Nepalese dumplings and can be found all over Kolkata where they have whole restaurants dedicated to them. .

Okra and Tomatoes Recipe : Taste of Southern

Follow our step-by-step, photo illustrated instructions to make this old Southern favorite side dish of garden fresh Okra and Tomatoes.It’s near the end of Summer here in North Carolina, but fresh vegetables are still showing up in the garden.The Heirloom Tomatoes are pretty and full of good flavor, and the okra is – well – everywhere it seems.If you don’t cut it often, the pods get long, old, and too tough to eat.My friend told me she had stopped breading her okra for the most part and now days she just sliced it and fried it.You can read about that and see the recipe for it here: Pan Fried Okra.It was several days later when I pulled them back out and they were getting close to being gone, but I couldn’t let such a gift go to waste.A few pods were too old to use, but the rest cooked up nice and tender and I might have made a meal out of the bowl in the pictures above.It wasn’t “slimy” at all, and it was great to enjoy some fresh garden vegetables for a change.Okra and Tomatoes Recipe, you’ll need these ingredients.Rinse your tomatoes and okra under cold running water, scrubbing lightly to remove any dirt.When the skillet is warm, add enough oil of your choice to lightly cover the bottom of the pan.Add the onions to the skillet and stir them around a bit to cover the pieces with the oil.I like to cut these into large size pieces because they will cook down once they go into the skillet.Slice the remainder of the pod into pieces about half an inch thick.A dear friend had given me a couple of pounds a few days back and I certainly didn’t want them to go to waste after she had been kind enough to provide them.I did have to throw out a couple of the larger pods from what I had left because they were tough.You can hear it sort of pop when you go to slice it if the okra pods are “woody” as some folks call it.Reduce the heat to just a notch or so below Medium and let this cook for 20-30 minutes or until the okra is tender.The tomatoes will release water as they cook and if you cover the pan it will steam and add more liquid to it all.On the other hand, if yours is getting a bit dry, add just a little warm water to keep it from burning.I had just finished a batch of Hot Water Cornbread, and I might have made my evening meal off of this bowl of Okra, Tomatoes, and Onions.I must admit, it made for a refreshing meal of fresh out of the garden goodness.Cuisine: American Print Pin Description Step-by-step, photo illustrated instructions to make our Okra and Tomatoes.Instructions Wash the tomatoes and okra under cool running water.Place a skillet over Medium heat on your stove top.Reduce the heat slightly, and continue to stir and cook uncovered.That just means that I personally read each and everyone before they are approved for viewing on our family friendly website.I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.The signup box is below and you’ll also find one in the top right hand corner of each page. .

Okra and Tomatoes

Stewed Okra and Tomatoes is a classic Southern dish!Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good.Stewed Okra and Tomatoes is a classic Southern dish!Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good.Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season.Stewed Okra and Tomatoes.Maybe it's the bacon, onion and garlic that really sets this dish apart?in the off-season (or for a shortcut); Bacon adds a rich, smoky element to the dish, which is balanced nicely by a touch of sugar, fresh herbs, and a dash of vinegar.How do you make okra not slimy?This is just a quick overview of the ingredients that you'll need for this Southern okra and tomatoes recipe.Tomatoes: use fresh tomatoes when they're in season; otherwise canned tomatoes are your best bet.use fresh tomatoes when they're in season; otherwise canned tomatoes are your best bet.How to Cook Okra and Tomatoes.Cook bacon in a large skillet or Dutch oven for about 5 minutes.Add the onion and garlic, cooking for about 5 more minutes., add or to the dish.Use fresh okra and fresh tomatoes in the summer when the produce is at its peak.Otherwise, frozen okra and canned tomatoes also work beautifully and offer consistent flavor and texture.Frozen okra tends to soften a bit faster than fresh okra, so reduce the cooking time slightly if using frozen vegetables.than fresh okra, so reduce the cooking time slightly if using frozen vegetables.More Okra Recipes to Try. .

Okra and Tomatoes Recipe

Okra and tomatoes make a delicious side dish.These vegetables really sing when used together in this dish with the addition of onion and garlic.5 from 2 votes Okra and Tomatoes Recipe Prep Time 5 mins Cook Time 20 mins Servings 8 Course Side Dish Cuisine American Author Robyn Stone | Add a Pinch Print the recipe Leave a Review Okra and Tomatoes make a delicious side dish.▢ 2 cups fresh okra cleaned and cut into 1" slices.▢ fresh ground black pepper Instructions Add olive oil to a saute pan over medium-low heat.Toss in salt and freshly ground pepper to taste. .

Okra with Tomatoes Recipe

Rating: 4 stars I made this with fresh okra (sliced then soaked in milk for 15 mins to get rid of the sliminess) and canned diced tomatoes and fresh.Rating: 5 stars I use fresh okra and add a pinch of sugar to bring out the natural sweetness in the ingredients.Rating: 5 stars I've made many variations of this side dish, but this one stands out with the cayenne pepper.I only added 1/2 tsp of cayenne pepper because my kids were eating it but all in all simple yet delish recipe.Rating: 5 stars My aunt used to make this all the time and i loved it even though i couldnt stand okra!Rating: 3 stars I made this with fresh okra instead of frozen, but otherwise followed the recipe at least to the end.Normally, the stewed tomatoes will add the sweetness, but in this case (because of the cayenne) it needed some sugar.can of diced tomatoes but threw in some romas from last summers garden to chunk it up.Rating: 4 stars Methinks it needs some corn; fresh cut off the cob or frozen. .

Okra and Tomatoes Recipe

In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories.Okra and Tomatoes is a quick and easy vegetable side dish perfect for weeknights.Yet, we never get any real quality fresh okra at my grocery store, in season or not.Simply cut off the root and slice the okra into bitesized pieces.This okra and tomatoes recipe is super easy, making it great for weeknight side dishes.All that you need to do is combine all the ingredients in a skillet and cook until the okra and tomatoes are warmed through.You only need okra, diced tomatoes, granulated garlic, salt and pepper.It is delicious, kid friendly, vegetarian and gluten free.Add some spicy cajun seasoning and a couple drops of hot sauce to the mix for an extra kick.Reserve a tablespoon of pan drippings add some diced onion, okra and tomatoes and cook just until warmed through. .

Stewed Okra and Tomatoes

Stewed Okra and Tomatoes is a healthy and delicious southern side.Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.If you buy fresh okra at the store or farmers market, plan on using it as soon as possible.It’s okay to eat them with brown spots, but they are a signal that the okra is getting past its prime.I like to eat Okra and Tomatoes as a summer side, but you can also spoon it over a bed of rice for a light meal.If you want to keep it vegetarian, or as healthy as possible, skip the bacon and cook the onion in olive oil.This is a side dish that really does well with a lot of heat and you may want to add a splash hear and there.Okra and Tomatoes Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.▢ 1/2 teaspoon black pepper Instructions Cook bacon in a cast iron Dutch oven.Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes. .

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