Stewed Okra And Tomatoes

Mary Randolph may have given the first printed recipe for okra and tomatoes in her early-nineteenth-century book, The Virginia House-Wife. However, evidence shows that the dish was likely popular in several Southern states years before. Despite some lingering fears that tomatoes might be poisonous and should be cooked “with great care” and “eaten sparingly,” the combination of tomatoes from Central America and okra from Africa eventually became one of the most unlikely yet sensible marriages in Southern cookery. The smooth texture of the okra neutralizes the acidity of the tomatoes. While this dish is beloved by true okra lovers, it’s important to acknowledge that many people, both Southerners and outsiders, have an aversion to okra’s slimy texture. Often, okra and tomatoes are overcooked to the point of becoming mushy, which further amplifies the aversion. However, when the two vegetables are stewed just until soft, they create a succulent dish that is worthy of the most sophisticated tables. If you feel that the dish could use some “tightening,” you can stir in a few dry bread crumbs. It’s worth mentioning that many recipes suggest adding sugar to okra and tomatoes, but I find this to be a ludicrous sacrilege.

MAKES: 4 to 6 servings

INGREDIENTS:

• 4 slices bacon
• 2 small onions, chopped
• 1 large garlic clove, minced
• 1 1⁄2 pounds small, firm, fresh okra, stems removed, washed well, and cut into 3⁄4-inch rounds
• 4 ripe but firm large tomatoes, peeled and chopped
• 1 small hot red pepper, seeded and finely chopped
• 2 teaspoons salt
• Freshly ground black pepper to taste
• Pinch of dried thyme
• Pinch of dried basil
• Cooked white rice

INSTRUCTIONS:

1. In a large, heavy, nonreactive skillet (not cast-iron or aluminum), fry the bacon over moderate heat until crisp, drain on paper towels, crumble, and set aside.
2. Pour off all but about 2 tablespoons of fat from the skillet, add the onions and garlic, and cook, stirring, for about 5 minutes.
3. Add the okra, tomatoes, red pepper, salt, pepper, thyme, and basil to the skillet.
4. Reduce the heat to low, cover the skillet, and simmer for about 15 minutes, stirring once or twice, until the okra and tomatoes are just soft but not mushy.
5. Serve the okra and tomatoes over mounds of rice.
6. Top each serving with crumbled bacon.

Stewed Okra and Tomatoes is a classic Southern dish that combines the flavors of fresh okra and ripe tomatoes. It is a simple and flavorful dish that can be served as a side dish or even as a main course with rice or cornbread. Stewed Okra and Tomatoes can also be served alongside other Southern dishes like fried chicken, collard greens, or black-eyed peas. It is a comforting and nutritious dish that highlights the natural flavors of the vegetables. Feel free to customize the recipe by adding your favorite seasonings or spices to suit your taste preferences. Enjoy!