Rating: 5 stars
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  • 5 star values: 1
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A serrated peeler works like magic to peel plum tomatoes, sparing you the hassle of blanching and shocking in ice water to get the skins off.

Keith Schroeder
Recipe by Cooking Light July 2015

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over high heat. Add oil to pan; swirl to coat. Add okra in a single layer; cook, without stirring, 3 minutes or until charred. Stir. Add onion and garlic; cook 2 minutes or until lightly charred. Add tomato, sugar, and pepper; cook 1 minute or until tomatoes start to break down.

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  • Remove pan from heat; stir in butter and remaining ingredients.

  • VARIATION

  • Charred Okra with Tomatillos: Use 1/2 cup peeled, julienned tomatillo instead of plum tomato. Swap 2 teaspoons chopped fresh oregano for the thyme, and substitute 1 teaspoon grated lime rind for lemon rind. SERVES 4 (serving size: 1/2 cup) CALORIES 92; FAT 7g (sat 4g, mono 5g, poly 5g); PROTEIN 2g; CARB 8g; FIBER 3g; CHOL 8mg; IRON 1mg; SODIUM 271mg; CALC 58mg

Nutrition Facts

95 calories; fat 6.6g; saturated fat 2.3g; mono fat 3.5g; poly fat 0.5g; protein 2g; carbohydrates 9g; fiber 3g; cholesterol 8mg; iron 1mg; sodium 273mg; calcium 61mg.
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