Tomatoes and Okra
Fresh-cut okra releases a sticky substance that works well in thickening soups and stews. To freeze fresh okra, first blanch for 2 minutes, cool in ice water, drain, and package for the freezer.
INGREDIENTS | SERVES 6–8
- 1½ pounds fresh okra
- 4–5 Roma tomatoes
- 3 tablespoons butter
- 1 onion, chopped
- ½ teaspoon salt
- ¼–½ teaspoon red pepper flakes, to taste
- 1 cup tomato sauce
- 3 tablespoons chopped parsley (used on reheating day)
Cut off stems of okra and slice into ½″ pieces. Cut tomatoes into pieces and set aside.
In skillet, melt butter. Sauté okra and onion for about 3 minutes.
Add tomatoes and sauté additional 2–3 minutes. Stir in salt, red pepper flakes, and tomato sauce.
Remove from heat and cool. Pour into freezer bag and freeze.
Defrost okra and tomatoes in the refrigerator overnight. Pour into lightly greased baking dish and top with parsley. Bake at 350°F for 30 minutes.
Calories: 81 | Fat: 4.5g | Protein: 3g | Sodium: 201mg | Carbohydrates: 10g | Fiber: 4g
An Alternative to Canned Tomatoes
You can freeze fresh tomatoes with either the skin on or off. Thawed tomatoes will become mushy, and so they should be used in recipes calling for cooked tomatoes. Clean tomatoes, cut away stem scar, and place on cookie sheets in freezer. To freeze skinless, dip in boiling water for 60 seconds, peel when cool, and freeze on cookie sheet. Bag when frozen solid.