Okra and Tomato – Immaculate Mouth

Okra and tomato…no slime

Some people love the slime element, but that’s probably the biggest complaint about this delicious vegetable. However, there are a few things you can do to eliminate the slimy texture of this dish. First, choose small, fresh okra. Small okra pods are usually less slimy than larger ones.

The tomato and apple cider vinegar will take care of most of the mucilage, as the acid cuts through the mucilage in the okra and makes it tough in texture. But the biggest pro tip is to not skip blanching. Cooking the okra for a few minutes before adding other ingredients will make it less slimy. 👌

recipe ingredients

1. okra – Fresh okra adds earthy flavor and a delicious crunch to this dish. But don’t let the fact that okra is out of season stop you from enjoying this delicious okra. Frozen okra is also fine.
2. tomato – Second most important ingredient: 2 fresh, juicy tomatoes or 1 can of diced tomatoes add acidity and texture. 🍅
3. onion It gives this dish an extra layer of flavor and texture. Sweet onions are the most delicious, but to be honest, red, white, and yellow onions all work well.
4. seasoning – For seasoning, you will need minced garlic, paprika, thyme, cayenne pepper, sugar (optional), Worcestershire sauce, salt, black pepper, and chopped parsley for garnish.
5. broth – It’s the vegetable (or chicken) broth that gives this okra and tomato stew its classic juicy, stew-like texture.

How to make okra and tomatoes

• wash Cut off the stem and tail of the okra. Slice into 1/2-inch rounds and set aside.
• branch Soak the sliced ​​okra in boiling salted water for 1 to 2 minutes, strain with a slotted spoon and set aside. If using frozen okra, skip this part. (Photos 1-2)
• bacon – Heat a large skillet over medium heat and cook the bacon for about 3 minutes. (Photo 3)
• aromatic – Add the chopped onion and sauté (stir occasionally) for about 5 minutes or until soft and translucent. (Photo 4)
• spices – Add the minced garlic, paprika, thyme and cayenne pepper. Stir and cook for another minute or until fragrant. (Photo 5)
• stew – Then add the diced tomatoes and tomato juice, mix and cook for another 5 minutes. Add vegetable broth or water and sugar (if using) and bring the mixture to a boil. (Photo 6)
• boil – Reduce the heat, cover the skillet, and gently simmer the okra and tomatoes for about 10 minutes, or until the okra is tender and the flavors are well blended. (Photo 7)
• serve – Then add apple cider vinegar, salt, and pepper to taste. Garnish with fresh parsley and enjoy. (Photo 8)

Recipe variations

1. Increase the fire temperature or lower the fire temperature. Adjust the cayenne pepper to suit your desired spiciness level.
2. Turn it into a vegetarian stew. Omit the bacon, saute the seasonings in olive oil, and add smoked paprika to offset the smokiness of the bacon. For a one-pot meal, add chickpeas or black beans for protein along with the tomatoes and add okra in the last 10 minutes. This stew is even more filling when served over rice or with crunchy bread.
3. Okra, corn, and tomatoes! Fresh, sweet corn kernels add a fun contrast to the savory flavors of okra and tomatoes. Add the corn along with the tomatoes and simmer until tender for a colorful, summery twist. 🌽

tips and tricks

1. Mucilage is an excellent natural thickener, but stirring okra too often can release more sticky substances. Cook as gently as possible, only stirring occasionally to avoid burning or sticking.
2. Using fresh tomatoes will give the dish a nice chunky texture, while canned tomatoes will give you a softer, saucy consistency.
3. Add fresh basil, parsley, or cilantro at the end for an explosion of freshness and heightened flavor. Herbs add complexity to dishes and also provide great color contrast. 🌿

How to prepare and store

Most tomato recipes (such as lasagna) taste even better the next day. So, make it the day before. Freeze it and it’s perfect for a quick dinner on a busy weeknight.

Refrigerate leftover okra and tomatoes in an airtight container for up to 4 days. Or, let it cool completely and then freeze it in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.

What goes well with okra and tomatoes

The okra and tomatoes can be served warm as a side dish or as is. saffron ricebrown rice, or quinoa for a complete meal. addition stewed chicken, brown fish stewor ham hock and beans For extra protein.

1. Tropical fried okra
2. okra stew
3. pickled okra
4. okra gumbo
5. oven-roasted okra

by Imma