Classic Okra And Tomatoes

When your summer garden gifts you with a bounty of bright green okra pods, rescue a pound from the fryer and try this easy and delicious recipe for stewed okra and tomatoes. Served over rice, it's a hearty Southern side dish that can easily pull double duty as a meatless main dish.

If the only way you've tried okra is fried, as Clairee says in Steel Magnolias, it may be time to "broaden your horizons."

While there are plenty of fans of fried okra and pickled okra out there, many folks prefer it fried due to okra's famously slimy texture. While there are ways to minimize this slipperiness, you won't even notice it in this dish. In fact, the sugars that give okra its characteristic texture help thicken this dish, making it the perfect consistency for spooning over rice, like a meatless gumbo.

How To Make Okra and Tomatoes

If you can boil water, then you can make okra and tomatoes. All you need is a big pot for boiling the okra; you can finish simmering the okra with the tomatoes in the same pot. Let's get started!

• Step 1. Boil the okra: To help the okra get nice and tender, it needs a quick boil. Fill a stock pot or Dutch oven halfway full with water, and bring it to a boil. Add one pound of whole okra pods, and boil until the okra is tender, about 10 minutes. Drain the okra, and let it cool completely, about 30 minutes. While the okra is boiling, go ahead and chop the onion and bell pepper.
• Step 2. Slice the okra: Once the okra is cool enough to handle, get out your favorite knife and slice up the okra. This isn't rocket science, but aim for about 1/4-inch-thick pieces so they'll finish cooking consistently. Throw away the okra stems—they're edible, but too tough to be described as "a pleasure to eat."
• Step 3. Start building the flavor: Here's where the flavor comes in. Heat up some bacon drippings in a skillet, then add one chopped sweet onion and one chopped green bell pepper. Let that cook, stirring every now and then, until the veggies start to soften, about 6 minutes.

• Step 4. Time for the tomatoes: Now it's time to build on the flavor base we've started. Add the canned tomatoes (and their juices), sugar, salt, pepper, lemon wedges, and the okra. Give everything a good stir, then reduce the heat, cover, and let it simmer for 10 minutes.

• Step 5. Slurry in a hurry: While the okra simmers, you've got plenty of time to stir up a slurry—a mixture of flour and water—that will help thicken this dish. In a small bowl, stir together one tablespoon of cold water and one tablespoon of all-purpose flour until smooth. Use a fork or a small whisk to help the flour dissolve into the water more easily.

• Step 6. The pot thickens: Uncover the okra mixture, and drizzle the water-flour mixture into the pot. Give it a good stir, and let the pot simmer for a few more minutes until the okra mixture is nice and thick. Remove the pan from the heat; let it cool just a bit before spooning the mixture over rice.

• Step 7. Serve and enjoy: Cook up a batch of your favorite rice, and divide it among shallow serving bowls. Spoon over the warm okra and tomato mixture, and be sure to serve with your favorite cornbread!

Can I Use Frozen Okra Instead of Fresh?

Fresh okra is the best bet for this recipe, but frozen will work in a pinch. Skip the boiling step; let the frozen okra thaw completely, then drain it to reduce any excess moisture. Add it to the tomato mixture as directed in Step 3.

Can I Use Fresh Tomatoes Instead of Canned?

The problem with fresh tomatoes is the peels. If you have homemade canned tomatoes that are already peeled, they would be delicious in this recipe! If all you have are fresh tomatoes, follow our tips for removing the peels in our guide to freezing tomatoes; just skip the freezing step.

Can I Leave Out the Bacon Drippings?

Sure! Whether you're looking to eat healthier or make this dish entirely vegetarian, you can replace the bacon drippings with olive oil, butter, or the fat of your choice.