By CASunshine on March 03, 2004
"3 ingredients come together quickly, then just pop it in the oven and relax or prepare the rest of your meal! Tomatoes take the"slippery" out of the okra. This came from my favorite OklahoMAN's mom. I think it's one of those tasty "Everybody Cooks It" recipes from the mid-west."
Serving Size: 1 (171 g)
Servings Per Recipe: 4
"This was fantastic! We love okra anyway we can eat it. This was very easy to make and you can spice it up anyway you like! DH says not to lose this recipe! Thanks!!"
"I made this for a lady that I take care of on the weekends. She loves okra and had a recipe that had okra and tomatoes but had lost the recipe. She was so excited when I made this and she loved it. I added garlic powder in between each layer in addition to the salt and pepper. Thanks for posting"
"I loved it. My hubby raved about it and has told everyone he ran into. Plus its a great way to use up extra okra without having to fry it so long."
"OK but a bit boring. I had to add a bit of water to mine so it didn't dry out too much but that would just depend on the tomatoes used I suppose. Better the next day but I would add a lot more to this if I made it again (garlic, spices or herbs, olive oil?...) and I really like okra simply microwaved till tender then dipped in soy sauce. Thanks for the recipe anyway - at least I tried something different."
"I'm a Tennessee girl and grew up on okra. I love fried okra, but not boiled okra. This was not slimy at all, and it had a great flavor. In my oven, it did just fine at 45 minutes. I only broiled it for a couple of minutes. Since you said to be creative with seasonings, etc., I added a tiny bit of summer savory. It was really yummy. Thanks."
"This was very good! Since I've never had okra before, I didn't know what to expect...especially after numerous comments I've heard about sliminess. But there was no slime involved and the taste was surprisingly good. I did have to bake it about 40 min. longer than the recipe says, but that may be my oven's fault. Thanks for making my first experience with okra a good one, CASunshine."
"I am from Arkansas so I am used to having this kind of dish. I have made it numerous times only I did mine in a frying pan with some oil and I used the breaded frozen okra. I have never tried it in the oven but think that might be great too. If you do try to fry it with the breaded okra just turn occasionally to keep from burning and cook until okra looks pretty brown."