This recipe makes a large batch, specifically to freeze and use in recipes calling for smothered okra.
4 quarts fresh, sliced okra
3 large yellow onions, chopped
2 large green bell peppers, chopped
2 (16-ounce) cans whole tomatoes with their liquid
1 1/4 cup vegetable oil
Salt and cayenne to taste
3/4 cup water or chicken broth
- Preheat oven to 425°F (220°C).
- In a large roasting pot, alternately layer the okra, onions, bell peppers, crushed tomatoes and juice, oil, salt and cayenne, and water or broth until all of the ingredients are used. Cover the pot and place in the oven. Cook for 30 minutes, stir, and reduce the oven temperature to 350°F (175°C).
- Cover the pot and continue to cook for 2 to 2 1/2-hours, stirring every 30 minutes. When the okra is no longer stringy, you'll know it is cooked.
- Remove the pot from the oven and cool. Chill the okra well before you package it for the freezer.
Makes 12 or more servings.