This is a great side dish. A particularly mouthwatering combination of flavors, it makes a perfect accompaniment to grilled meat, fish or seafood. Leftovers make a delicious filling for an omelet.
Down-Home Tomatoes with Okra
- 1 tbsp olive oil 15 mL
- 4 oz chunk bacon, diced, optional 125 g
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt 5 mL
- 1 tsp cracked black peppercorns 5 mL
- 1 can (28 oz/796 mL) tomatoes with juice
- 1 green bell pepper, seeded and diced
- 2 cups sliced (1⁄2 inch/1 cm) okra, about 12 oz (375 g) 500 mL
- 1. In a skillet, heat oil over medium-high heat. Add bacon, if using, and cook, stirring, until nicely browned, about 4 minutes. Using a slotted spoon, transfer to slow cooker stoneware. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
- 2. Cover and cook on Low for 6 hours or on High for 3 hours, until hot and bubbly. Add bell pepper and okra. Cover and cook on High for about 30 minutes, until okra is tender.
- If you are halving this recipe, be sure to use a small (approx. 11⁄2 to 2 quart) slow cooker.
- Okra, a tropical vegetable, has a great flavor but becomes unpleasantly sticky when overcooked. Choose young okra pods 2 to 4 inches (5 to 10 cm) long that don't feel sticky to the touch (if sticky, they are too ripe). Gently scrub the pods and cut off the top and tail. Okra can also be found in the freezer section of the grocery store. Thaw before adding to the slow cooker.
Judith Finlayson http://judithfinlayson.com/