After an impromptu trip to the farmer's market last weekend, I had a bag full of gorgeous heirloom tomatoes, grape tomatoes, fresh okra, and a few additional yummy findings. Okra and Tomatoes is one of my very favorite summer side dishes, and this recipe from Southern Living was a fresh take on a classic, plus the perfect way to utilize my farmer's market loot.
The original recipe called for 1 large green tomato, but I substituted with 2 medium heirloom tomatoes instead. I absolutely adore heirloom tomatoes...they are so hard (if not impossible) to beat!
This version is packed with great flavors, which are complemented by fragrant basil and parsley. I'm trying to use up as much of this delicious summer produce as I can...while it lasts! Are you doing the same?
Bon Appetit, my friends!
Okra and Tomatoes
Adapted from: Southern Living magazine, August 2013
Ingredients:
8 ounces fresh okra 1 large shallot
3 tablespoons olive oil, divided
2 medium heirloom tomatoes, chopped
1 pt. grape tomatoes, halved
2 garlic cloves, minced
1/3 cup torn fresh basil
1/4 cup fresh flat-leaf parsley leaves
Salt & freshly ground black pepper, to taste
Directions:Thinly slice okra and shallot; sauté in 2 Tbsp. hot olive oil in a large skillet over medium-high heat 6 to 8 minutes or until okra is golden brown; transfer to a bowl.
Heat 1 Tbsp. olive oil in skillet. Add heirloom tomatoes, grape tomatoes, and garlic. Cook, stirring often, 2 minutes or just until softened. Combine tomatoes and okra mixture. Stir in basil, parsley, salt, and freshly ground black pepper.
Comments
I grew up in North Carolina and hated okra but then one day my grandmother fried it and that was it for me. I don't cook it myself but I love visiting family down south and having big plates of fried okra. :)
Thanks for the happy memory.