CLASSIC OKRA AND TOMATOES

 Classic Okra and Tomatoes Recipe

 

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. To minimize okra’s infamous textural issues, take care not to cut the stem end so closely that the pod is severed.

35 Mins

1 Hour 15 Mins

Yield

4 servings

  

  Ingredients

1 pound fresh okra

How to Make It

Step 1

Cook the okra in boiling water to cover in a

 

 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

saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).

Step 2

Cut the okra into 1⁄4-inch-thick slices, discarding the stems.6

Step 3

Heat the bacon drippings in a saucepan over medium-high;

  

 1 tablespoon all-purpose flour

1 tablespoon water

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.

Step 4

Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.