Best 2 Sauteed Okra And Tomatoes Recipes

In the realm of culinary delights, where flavors dance and aromas entice, sauteed okra and tomatoes emerge as a symphony of tastes and textures. This classic dish, steeped in tradition, offers a tantalizing blend of earthy okra and juicy tomatoes, united in a harmonious embrace of flavors. Whether served as a delectable side dish or as a vibrant main course, sauteed okra and tomatoes promise a culinary journey that will captivate your taste buds and leave you craving more. As you embark on this culinary adventure, let us guide you through the intricacies of selecting the perfect ingredients, mastering the art of sauteing, and discovering the nuances of flavor that elevate this simple dish into an extraordinary experience.

Here are our top 2 tried and tested recipes!

SAUTEED OKRA AND TOMATOES

Sauteed Okra and Tomatoes image

The secret to cooking crisp-tender okra is a hot skillet.This recipe is from the "Martha Stewart's Dinner at Home" cookbook.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 25m

Number Of Ingredients 8

Ingredients

1 tablespoon whole mustard seeds
1/2 teaspoon whole cumin seeds
1/2 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 small red onion, cut into 1/2-inch-thick wedges
1 pound fresh okra, stems and ends trimmed
3 medium tomatoes, seeded and cut into 1/2-inch-thick wedges
Coarse salt and freshly ground pepper

Steps:

In a small bowl, combine mustard seeds, cumin seeds, and coriander; set aside. Heat oil in a large skillet set over medium heat. Add onion, and cook, stirring, until soft, about 3 minutes.
Raise heat to medium-high; add spice mixture, okra, and 1/2 cup water. Cook, stirring, until okra is bright green and just tender, about 6 minutes, adding more water if skillet becomes too dry.
Add tomato wedges, and cook until just heated through, about 1 minute. Season with salt and pepper. Serve immediately.

SPICY SAUTEED OKRA AND TOMATOES

Spicy Sauteed Okra and Tomatoes image

A spicy take on the classic okra and tomatoes, using ROTEL® tomatoes with green chiles and hot ground sausage. Made this for a party awhile back and it was a hit. ROTEL® tomatoes come in varied hotness. Pick your poison.

Provided by jeffypoo

Categories Side Dish Vegetables Tomatoes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

1 pound ground hot Italian sausage
1 bunch scallions, chopped
3 cloves garlic, chopped
2 (12 ounce) bags sliced okra
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (8 ounce) can tomato sauce
1 (8 ounce) package sliced fresh mushrooms
1 pinch salt
1 teaspoon ground black pepper
1 cup water, or as needed

Steps:

Combine sausage, scallions, and garlic in a large soup pot over medium-high heat. Cook and stir until sausage is browned and crumbly and garlic and scallions have browned a bit, about 10 minutes. Mix in okra, diced tomatoes, and tomato sauce until well combined.
Reduce heat and simmer for 20 to 25 minutes. Add mushrooms, salt, and pepper; simmer for another 20 to 25 minutes, adding water if mixture begins to dry out.

Nutrition Facts : Calories 250 calories, Carbohydrate 18.8 g, Cholesterol 40.7 mg, Fat 13.9 g, Fiber 6.6 g, Protein 15.8 g, SaturatedFat 4.8 g, Sodium 1095.2 mg, Sugar 4.4 g

Tips:

Choose fresh, young okra for the best flavor and texture.
Trim the okra pods by cutting off the stem and blossom ends.
Slice the okra pods into 1/2-inch thick rounds.
Heat the olive oil in a large skillet over medium heat.
Add the okra and cook, stirring occasionally, until the okra is browned and tender, about 10 minutes.
Add the tomatoes, onion, garlic, and spices to the skillet.
Cook, stirring occasionally, until the tomatoes are softened and the sauce has thickened, about 15 minutes.
Season with salt and pepper to taste.
Serve the sautéed okra and tomatoes over rice or with bread.

Conclusion:

Sautéed okra and tomatoes is a simple but flavorful dish that is perfect for a quick and easy weeknight meal. The okra is tender and slightly crispy, while the tomatoes are sweet and juicy. The combination of flavors and textures is simply irresistible. This dish is also very versatile and can be served as a side dish or a main course. It is also a great way to use up leftover okra and tomatoes.