Sig's Okra with Tomatoes and Italian Sweet Peppers. Classic southern stewed okra and tomatoes, with bacon, bell pepper, onions, celery, okra and tomatoes. There's a reason why the Southern dish of stewed okra and tomatoes is timeless. Place bacon in a large, deep skillet.

Cooking okra this way—without much liquid and with a fair amount of acid from the tomatoes—minimizes the "slime" factor so many people associate with okra. Add the okra and tomatoes, making sure to add the reserved juice from the tomatoes to the saute pan. Cut onion into thin slices and cut corn from cob. You can cook Sig's Okra with Tomatoes and Italian Sweet Peppers using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Sig's Okra with Tomatoes and Italian Sweet Peppers

Prepare 700 grams of okra.
Prepare 125 ml of Red wine vinegar.
It's 400 grams of of tomatoes or one can of tomatoes about 400 grams.
It's 4 tbsp of olive oil.
Prepare 2 clove of smoked garlic.
You need 250 grams of onions.
It's 2 of sweet Italian peppers.
It's 1/2 tsp of dried parsley.
Prepare 1/2 tsp of dried chervil.
It's 1 pinch of Brown sugar.
Prepare 1/4 tsp of All purpose seasoning.
You need 1 pinch of fresh cracked black pepper.
Prepare of instead of preparing the okra yourself you can alternatively use 2 jars , about 250 grams each , of already cooked okra in tomato sauce.

Okra and tomatoes are a centuries-old pairing. It's a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump ripe tomatoes still firm enough to hold their shape when simmered. To minimize okra's infamous textural issues, take care. Add the peppers and saute briefly.

Sig's Okra with Tomatoes and Italian Sweet Peppers step by step

If making from fresh clean the okra carefully by gently scraping away the little hairs on the skin. You don't have to do this but some people have a reaction to them. Do not cut the ends of to reveal the seeds . You will get a slimy substance coming out and the okra will cook away .You need to gently cut the stem away with out opening the okra up, brush the okra with red wine vinegar and if possible leave to dry in the sun for about an hour or so. Simmer them for about 20-30 minutes in the tomato sauce until soft but not mashy, season them with all purpose season ,parsley, sugar, black pepper and chervil. You can add a little chilli if you like . Leave to cool. Serve with the sauté peppers ,onions and garlic ..
If you use okra already cooked ,from a jar and in tomato sauce you will need 2 jars each about 250 grams , sauté the peppers onions and garlic in the oil, cool and gently lift them under the okra . Sprinkle with a little chilli , parsely and chervil . Serve at room temperature.
Best serve with bread or with lamb or as a appetiser or snack.

Lamb Ragout with Okra and Peppers. Sweet Italian variety given to him by Phil Tolli. This is one of our all-around favorites for fresh eating, frying, and canning recipes. Does okra intimidate you a little? Add okra, corn, tomatoes and basil then bring to a boil.