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Grandma's Okra and Tomatoes
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Southern Recipe Restoration Project
The contributor: Patricia Thomas, a journalism professor at the University of Georgia since 2005 and a native of the small Central Florida town of Dunnellon.
The story: Patricia Thomas’ grandmother, Olivia Toffaletti Shuman, combined her Central Florida upbringing with her Italian heritage with delicious results. She showed Thomas' mother, Leatrice Shuman Haffner, how to make this dish. Her mother, in turn, wrote it down for Thomas.
Recipe tester and chef Virginia Willis loved its Italian undertones, noting that it’s very important not to cut the okra until the last minute to prevent it from becoming too slimy.
Hands on time: 25 minutes Total time: 45 minutes Serves: 6
Ingredients:
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3 tablespoons olive oil, divided
1 medium onion, diced
1 pound fresh okra, washed
1 tablespoon apple cider vinegar
1/4 cup water
2 cloves fresh garlic, chopped
2 large tomatoes, peeled and chopped
3/4 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
2 tablespoons freshly chopped basil
Instructions:
Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting cover. Add onion and cook over medium heat until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.
Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)
When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.
Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.
Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)
When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.
Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 162 calories (percent of calories from fat, 44), 3 grams protein, 21 grams carbohydrates, 3 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 641 milligrams sodium.
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