Being the native Northern girl that I am, living in the south can sometimes be, well, a little different. The weather’s a whole bunch hotter, there’s a certain “twang” from the natives and the dishes lend themselves to a completely unique world of flavors from what I grew up with. My Northern roots are a strong part of who I am, but having now resided in North Carolina for an extended period along with ample time spent in Hilton Head, SC where my parents live, the Southern influences that are such an integral part of the culture here are beginning to waggle their way into my life. I have recently channeled my inner Southern “Sista” and let me tell ya, I’m liking her a whole lot. Between this dish today and the upcoming Fried Green tomatoes recipe, I could easily welcome my newly discovered Southern side to the table on a regular basis.
To channel your own Southern sista with a little stewed tomatoes and Okra, you’ll first cook up a couple slices of bacon. Just this first step alone guarantees success in my culinary book. Remove the bacon from the pan and set to the side. Reserve about a tablespoon of the grease.
Now you’ll toss into that same pan your onions and garlic.
Saute them up for a minute or two on medium heat and throw in a few handfuls of chopped up okra. And can I just make a side note that I love the look of this vegetable? From the bright green color to the pleasing shape, it’s truly a thing of beauty.
Swirl the okra around the pan a few times, giving it a chance to brown up just a touch.
Pour in a little white wine and deglaze the pan.
I’m already getting hungry just at the mention of “deglaze”. There really is no better word in the culinary dictionary. When you hear deglaze you just know it’s gonna be lip smacking, am I right?
Drop in a few more goodies; some chicken broth, tomato sauce, Worcestershire, spices and the reserved bacon.
Combine it all together, cover that gorgeous pan of delight and let it stew on medium low heat for about a half hour or until the bright green color starts to fade on your okra.
Slap me silly and call me Peggy Sue. This Northern girl is off to eat a steamin’ hot bowl of pure Southern pleasure.
Stewed Tomato and Okra
Total Time: 45 min
2 Slices Bacon
1/2 Onion, Chopped (about 1/2 Cup)
2 Cloves Garlic, Minced
2 Cups Chopped Okra
1/4 Cup White Wine
1/2 Cup Chicken Broth
2 Cups Chopped Tomato
2 Tbsp Tomato Sauce
1 tsp Worcestershire Sauce
1/2 tsp Salt
1/4 tsp Crushed Red Pepper
1/8 tsp Lemon Pepper
Cook up bacon, chop and set aside. Reserve 1 tbsp of the grease.
In the same pan add in the onion and garlic. Cook for a minute or so on medium heat.
Stir in the okra and allow it to brown; about 2 to 3 minutes.
Add in the wine and deglaze the pan.
Pour in the chicken broth and add the tomatoes, bacon, tomato sauce, worcestershire and spices to the pan.
Combine, cover, and simmer on medium low heat for about 30 minutes or until okra starts to lose it's green color.