Description
Juneteenth Okra and Tomatoes is a vibrant dish that beautifully melds the earthy crunch of fresh okra with the juicy sweetness of ripe tomatoes. This delightful recipe not only celebrates cultural heritage but also invites family and friends to gather around the table. Perfect for summer gatherings or casual weeknight dinners, it’s a flavorful homage to tradition that promises to leave everyone asking for more.
Ingredients
Scale
- 2 cups fresh okra, sliced into ½-inch rounds
- 2 cups ripe tomatoes, diced (preferably Roma or vine-ripened)
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Wash all vegetables thoroughly. Slice the okra, dice the tomatoes, chop the onion, and mince the garlic.
- In a large skillet over medium heat, add olive oil and let it heat until shimmering.
- Sauté chopped onion until translucent (about 3-4 minutes). Add minced garlic and sauté until golden.
- Stir in sliced okra and season with salt and pepper. Cook for about 5-7 minutes until tender yet crunchy.
- Add diced tomatoes to the skillet and simmer for another 5-10 minutes until everything is well combined.
- Serve warm as a side dish or main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 120
- Sugar: 4g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg