Georgia Magazine - July 2017 - 36C

the flavor and texture are lighter and
fresher.
Though the traditional fat is
bacon drippings, I actually prefer olive oil.
In the Georgia Low Country, we
like okra and tomatoes served with
hot, steamed rice, but you can also
serve them without it.

DAMON LEE FOWLER

Stewed Tomatoes and Okra

Tomatoes and Vidalia Onion Salad

little of the rounded side of each avocado half so that it lies flat. Squeeze
a little lemon juice over them to prevent discoloration, and place them on
the chilled plates, pit side up. Fill the
pit cavity of each with a scoop of the
sherbet. Garnish with basil leaves and
serve immediately.
*Note: Fresh tomato puree is preferable, but only when the tomatoes are
really good and truly vine-ripened.
You'll need 2 pounds (3-4 large) for 2
cups of puree. Blanch, peel and seed
them, then puree them through a food
mill or in a blender or food processor.
If the fresh tomatoes at your disposal
are not perfectly ripe and sweet, use
canned tomato puree. Serves 6.
Simply the best flavors of a Georgia summer, brought together in the
simplest of ways, late-harvest Riesling
vinegar is sweeter than other wine
vinegars. You can find it at specialty
grocers and even a few large supermarkets.

Tomato and Vidalia Onion Salad
4 medium ripe tomatoes
4-6 romaine lettuce leaves
2 medium Vidalia or other sweet onions,
trimmed, peeled, thinly sliced into rings
July 2017

12-20 fresh basil leaves, depending on size
Salt and freshly ground black pepper, to
taste
Late-harvest Riesling vinegar or sherry
vinegar
Extra-virgin olive oil

Peel tomatoes with a vegetable
peeler, core them and cut them into
slices about 1/3-inch thick. Or slice
and then peel each slice with a paring knife. Spread the lettuce on a
platter, or divide it among 4 individual salad plates. Cover lettuce with
tomatoes.
Spread onion rings over the tomatoes, then tear all but the smallest
of the basil leaves into several pieces
and scatter them over the tomatoes
and onions. Season well with salt
and pepper. Sprinkle sparingly with
vinegar, and drizzle olive oil generously over all. Serve immediately.
Serves 4.
Traditionally, the okra in this
Southern standard is cut into thick
slices and stewed with the tomatoes for a long time until it's very
thick. Here, it's left whole and added
to tomatoes that have been briefly cooked. It then cooks just long
enough to make the okra tender, so
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2 tablespoons extra-virgin olive oil, bacon
drippings or unsalted butter
1 small yellow onion, peeled, chopped
2 large cloves garlic, peeled, minced
2 pounds fresh tomatoes, blanched, peeled,
seeded, coarsely chopped (about 2 cups)
1 sprig thyme
1 sprig parsley
1 bay leaf
1 pound whole young okra, each less than
3 inches long
Salt, cayenne pepper, and freshly ground
black pepper, to taste
6-8 fresh basil leaves
4 cups hot steamed rice, optional

Put the fat and onion in a deep,
lidded skillet, and turn on the stove
to medium-high. Sauté, tossing frequently, until the onion is translucent
and softened, about 5 minutes. Add
garlic and continue cooking until fragrant, about 1 more minute. Tie up
thyme, parsley and bay leaf in a bundle or tea ball to make a bouquet garni. Add tomatoes and bouquet garni
to skillet, and bring to a boil. Reduce
heat to low, cover pan and simmer,
stirring occasionally to prevent sticking and scorching, for 20 minutes.
Meanwhile, wash okra under cold
running water, rubbing pods gently
to remove their fuzz. When tomatoes
have simmered for 20 minutes, raise
heat to medium and add okra. Season
with a healthy pinch of salt, a small
pinch of cayenne and a liberal grinding of black pepper. Stir well and let
it simmer, uncovered, until tomatoes
are thick and okra is tender, about 20
minutes more. Turn off heat. Remove
and discard the bouquet garni. Taste
and correct the seasonings. Tear basil
into small pieces and stir them into
the tomatoes and okra. Serve with
rice, if desired. Serves 4.
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Table of Contents for the Digital Edition of Georgia Magazine - July 2017