While at Buckner last week friend Robert mentioned he had some okra to share. (This is the Robert that is married to sweet, petite, always put together Janet) “Would I like some?” Faster than a speeding bullet, my answer was – “YES!” Ever-Lovin and I love, love, love okra and tomatoes.
Robert is a gardner exordinaire! He has a wonderful vegetable garden, and he personally tends his garden and cans vegetables. I am so impressed! It was so nice of him to share his okra with us. I could not wait to get it home and start cooking.
Again, this is a recipe that you can make your own. I always feel so healthy when eating okra and tomatoes. It is so easy and you probably have everything but the okra in your pantry. I guess that is why I forgot to take an ingredient picture.
Slice up a “mess” of okra. You understand what that means if you are from the South. I guess it was about a double handful.
Dice some onions and garlic and then throw – okay, don’t get agressive – just put the onion and garlic into the hot butter and oil. (Guess you know that if you add a little oil to the butter, it won’t burn as easily.) Sauté until translucent but not browned. The onion and garlic will be so happy, and you will be happy too.
Add canned diced tomatoes, a small can of tomato sauce, and about a 1/2 of the small tomato sauce can of water to the onions and garlic. Stir and cook for about a minute until everything is heated. (If the tomatoes and onions appear to be too thick, add a little more water.) Then add Worcestershire sauce, salt, pepper (I like a good bit of pepper), chili pepper, and crushed red pepper. Just add as much or as little of these you like.
Now add the sliced okra. Isn’t it purity! And your home is smelling divine at this point.
We had some left over sausage and we threw it in the pan. Oh, yes! The sausage was a little spicy, and so delicious. The addition of the sausage made this a main course meal.
This is good eatin’! – Okra and Tomatoes with Sausage. Yummy! We were even lucky enough to have some left-over cornbread. Life is good.
Thank you, thank you, thank you Robert. (Please excuse the dribble on the side of the bowl. That is how life is around here.)
Try Okra and Tomatoes! I think you’ll like it!
Blessings to you and yours,
Oh, sometimes I add Tabasco Sauce, but with the spicy sausage I did not add it on this day.
Okra and Tomatoes
By Published: October 9, 2012
- Yield: 6-8 Servings
Okra, onions, garlic, and tomatoes simmered together for a delicious side dish. Add sliced sausage and you have a main course meal.
Ingredients
- 2 cups sliced okra
- 1 medium onion diced
- 3 cloves garlic minced; use more if you like
- 1 tablespoon olive oil add to butter
- 1 14.5 ounce can tomatoes diced
- 1 8 ounce can tomato sauce
- 1/2 cup water use more if needed
- 5 shakes Worchestershire Sauce to taste
- 1/2 teaspoon ground black pepper to taste
- 1/2 teaspoon salt to taste
- 1/2 teaspoon chili powder to taste
- 1/2 teaspoon crushed red pepper flakes to taste
- Tabasco Sauce to taste; optional
- 1 cup spicy link sausage sliced; optional
Instructions
- Wash and slice okra
- Dice onion and mince garlic
- in a large skillet or Dutch oven heat butter and oil until hot.
- Add onions and garlic and sauté until translucent.
- Add canned tomatoes, tomato sauce and water. I use the tomato sauce can to measure the water (1/2 can). Add more water if the tomatoes and onion mixture appears to be too thick.
- Add Worcestershire sauce, salt, pepper, chili powder, and crushed red pepper flakes, and Tabasco sauce - to taste.
- Add okra and continue cooking for about 20 minutes.
- If desired, add some sliced spicy link sausage.