Southern Okra and Tomatoes

Overhead view of okra and tomatoes in a white pan.

In this version of Southern okra and tomatoes, fresh okra and sun-ripe tomatoes simmer with onion, garlic, butter, and Creole seasoning until everything is tender, savory, and blessedly free of the slimy situation that has ruined okra's reputation for generations.

Course Side Dish

Cuisine American - Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 95kcal

Author Marye Audet-White

Ingredients

5 fresh, ripe tomatoes or 3 cups canned diced tomatoes
2 cups fresh okra washed, caps removed, and sliced
1 cup onion chopped
1 garlic clove minced
3 tablespoons butter
1 ½ teaspoons creole seasoning
1 teaspoon sugar

Instructions

Peel and dice fresh tomatoes. Set aside.
Melt butter in a heavy skillet.
Add the onion and cook until soft - about 5 minutes.
Add the garlic and saute for about 1 minute.
Add the tomatoes and okra and bring to a boil.
Once it begins to boil reduce the heat and simmer uncovered about 45 minutes, or until it thickens.
Stir once in a while to ensure you have enough liquid and nothing is sticking.
Taste and add sugar and creole seasoning to taste.

Notes

Storage:

Southern okra and tomatoes will keep for about four days in the fridge. Let it cool, then store it in an airtight container. You can freeze it for up to 3 months but the vegetables will get mushy - it'll be fine as an addition to soups and stews but probably not very appetizing as a side dish.

Tips:

The tops of the okra pods are called the caps, and they have a woody texture. Slice these off and toss 'em in your compost bin.
If you don't have access to fresh, you could use frozen okra from the grocery store.
Choose small, dark green pods. Okra gets tough as it gets larger.

Nutrition