Okra and Tomatoes

Name: Okra and Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Southern
Ingredients: 2 cups sliced fresh okra; 2 tablespoons canola oil; 1 medium onion, chopped; 1 medium green pepper, chopped; 3 medium tomatoes, peeled and chopped; 1 tablespoon sugar; 1 teaspoon all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; Cooked rice, optional

Total Time Prep/Total Time: 30 min.

Yield 6 servings

Test Kitchen Approved

Okra and tomatoes is an easy way to use up two abundant summer crops. This smothered okra recipe is great when paired with sausage or shrimp over rice, or it makes an ideal side dish for your favorite southern entrees.

Ingredients

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

Directions

Place okra in a small saucepan; cover with water. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, 7-10 minutes or until tender.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion and green pepper; cook and stir until tender, 4-7 minutes. Stir in tomatoes, sugar, flour, salt and pepper. Bring to a boil. Cook and stir until tomatoes are tender and juices are slightly thickened, 3-5 minutes.
Drain okra; stir into skillet. If desired, serve over rice.

Nutrition Facts

3/4 cup: 83 calories, 5g fat (0 saturated fat), 0 cholesterol, 333mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 vegetable, 1 fat.

This recipe dates back generations in my family. I enjoy it because I can use the fresh vegetables that are so abundant here in the South. But you know you'll love this dish no matter where you live! —Bobbie Jo Yokley, Franklin, Kentucky

Recipe Creator