Okra-Tomato Tart
- 2 tablespoons bacon drippings or butter
- 6 large scallions, trimmed and thinly sliced (include some green tops)
- 1 pound baby okra, trimmed and sliced about ¼ inch thick
- Two 14.5-ounce cans diced or crushed tomatoes, with their liquid
- 1 tablespoon sugar
- Salt to taste
- ½ teaspoon crumbled dried leaf marjoram
- ½ teaspoon crumbled dried leaf basil
- ¼ teaspoon curry powder
- ¼ teaspoon hot red pepper sauce
- 1½ cups coarse soda cracker crumbs (you’ll need about 30 two-inch-square crackers)
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons butter, melted
Instructions:
Frugal southern cooks save bacon drippings to use in recipes.
- Preheat the oven to 375° F. Lightly spritz a shallow 2½-quart casserole with nonstick cooking spray and set aside.
- Heat the bacon drippings in a large, heavy skillet over moderately high heat 1 minute, add the scallions, and cook and stir 1 to 2 minutes or until wilted.
- Add the okra and cook and stir 5 to 7 minutes or just until crisp-tender. Mix in the tomatoes and their liquid, the sugar, and all seasonings, then cook and stir for about a minute or just until the mixture boils.
- Pour into the baking dish, spreading to the edge. Quickly combine all the topping ingredients and scatter evenly over the tomato mixture.
- Bake on the middle oven shelf for 18 to 20 minutes or until bubbly and lightly browned.
- Serve at once as a side dish.