Southern Cuisine: Okra And Tomatoes

Southern Cuisine: Okra and Tomatoes

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This dish is a great part of country cooking, and it combines two Southern favorites - okra and tomatoes. Hence the name. If you enjoy Southern recipes, try this one. It's actually one of the few healthy recipes found in the realms of Southern dishes. It has little fat, but provides beneficial fiber, along with vitamins and minerals.

This concoction is best served over rice. White rice is fine, but I especially like it over yellow saffron rice. The flavors really seem to bring each other out with this winning combination. It's also good served over mashed potatoes, and some people even eat it over pasta.

Here's what you'll need:

fresh okra, or frozen sliced okra

one tablespoon margarine, butter, or low-fat cooking spray

1/2 cup diced onions

1/2 teaspoon minced garlic

one standard can diced tomatoes or fresh tomtatoes

one standard can tomato sauce

one tablespoon granulated chicken bouillon

one tablespoon white sugar

fresh or dried basil, to taste

salt and pepper to taste

Wash fresh okra and remove caps and tips. Slice crosswise into 1/2-inch pieces. Discard any hard or woody pods. You'll need about two cups of sliced okra. Frozen is fine if you can't get fresh okra. Boil the okra until tender.

Meanwhile, melt butter or margarine in a large black iron skillet. Saute onion and garlic until soft. Add the cooked, thoroughly drained okra to the pan. Add the diced tomatoes, with the liquid in the can. Add the tomato sauce.

Add the chicken bouillon, the salt, and the pepper. Stir well. Simmer for about twenty-thirty minutes, stirring occasionally. Save leftovers for soup or gumbo.

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