Grandma’s Okra and Tomatoes
Hands On Time: 25 minutes
Total Time: 45 minutes
3 tablespoons olive oil, divided
1 medium onion, diced
1 pound okra, washed
1 tablespoon apple cider vinegar
1/4 cup water
2 cloves garlic, chopped
2 large tomatoes, peeled and chopped
3/4 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons freshly chopped basil
In a large skillet with a tight-fitting cover, heat 2 tablespoons of olive oil over medium heat. Add onion and cook until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.
Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)
When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.
Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.
Per serving: 162 calories (percent of calories from fat, 44), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 641 milligrams sodium.
About the recipe
Southern favorite Grandma’s Okra with Tomato is a great side dish.
Recipe tester and chef Virginia Willis loved its Italian undertones, noting that it’s very important not to cut the okra until the last minute to prevent it from becoming too slimy.
Recipe courtesy of Patricia Thomas.