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  • Jefferson Adams

    Okra and Tomatoes (Gluten-Free)

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Simply put, this dish is yummy! It’s also an easy way of breaking the ice with okra for anyone who’s yet to try. I love this recipe because it’s such a great base. It’s delicious over rice or with sausage, shrimp, or pork chops. Okra has great texture, absolutely perfect with the soft tomatoes and peppers.

    Ingredients:
    3 cups okra, chopped into ½-inch pieces
    2 cups tomatoes, peeled and chopped
    1 red bell pepper, chopped
    4 slices bacon, chopped
    1 yellow onion, diced
    3 cloves garlic, chopped
    A pinch of red pepper flakes
    Salt and pepper, about a teaspoon each



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    Directions:
    Add bacon to a large, heated skillet and cook until crisp. Transfer to a towel and add onions to skillet. Sauté until translucent. Add garlic and cook for another minute longer.

    Add okra, tomatoes, and peppers and let simmer for 15-20 minutes. Finish with bacon and pepper flakes and serve.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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