okra and tomatoes recipe

Written BySheba G Updated On
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The Best okra and tomatoes recipe

I have been making this okra and tomatoes recipe for years, and it’s a staple in our household. It’s a dish that originated in the southern United States, where okra is a common ingredient.

The combination of tender okra, juicy tomatoes, and spices is a perfect blend of flavors and textures. My kids love helping me in the kitchen to prepare this recipe, and they always ask for seconds.

I’ve served it at family gatherings, potlucks, and even as a quick weeknight dinner. The best part is that it’s incredibly easy to make and requires minimal preparation time.

The key to this recipe is using fresh okra and ripe tomatoes, which makes all the difference in the flavor and texture. When I cook this dish, I like to use my cast-iron skillet because it retains heat so well and allows for even cooking.

I’ve tried using different types of okra, but I find that ladyfingers work best in this recipe. The acidity from the tomatoes helps to balance out the richness of the okra, creating a delightful harmony of flavors.

I often serve this recipe with a side of cornbread or crusty bread to soak up all the juices. It’s a simple yet satisfying meal that never fails to impress my family and friends.

Okra and Tomatoes

Okra and Tomatoes

4.6 from 683 votes

A classic Southern side dish featuring tender okra simmered with ripe tomatoes and aromatic seasonings. This simple recipe highlights the natural flavors of the vegetables for a comforting and nutritious addition to any meal.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

Main Ingredients

1 pound fresh okra, stems removed and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 medium ripe tomatoes, diced (or 1 can (14.5 oz) diced tomatoes, drained)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional)
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh parsley or basil for garnish

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until softened and translucent.
3Add the minced garlic and cook for 30 seconds until fragrant.
4Stir in the sliced okra and cook for 2 to 3 minutes, stirring frequently, until the okra begins to lightly brown and the slime reduces.
5Add the diced tomatoes, salt, black pepper, and smoked paprika if using.
6Stir to combine and bring the mixture to a gentle simmer over medium heat.
7Reduce the heat to low, cover the skillet, and let the okra and tomatoes cook for 10 to 12 minutes, stirring once halfway through, until the okra is tender but not mushy.
8Remove the lid, stir in the apple cider vinegar, and cook for an additional 1 to 2 minutes to brighten the flavors.
9Taste and adjust seasoning with more salt or pepper if needed.
10Transfer the okra and tomatoes to a serving dish and garnish with fresh parsley or basil.
11Serve warm as a side dish.

🔧Equipment

Large skillet or sauté pan with lid
Cutting board
Chef’s knife
Wooden spoon or spatula
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 300mg🌾Total Carbs: 14g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 3g

📝Notes

To reduce okra sliminess, cook it over higher heat and avoid overcrowding the pan. For a spicier version, add a pinch of cayenne pepper or red pepper flakes with the garlic. This dish pairs well with rice or grilled meats.

Watch Video Of How Okra and Tomatoes Works

Storing leftover okra and tomatoes is easy. Just put it in an airtight container and keep it in the fridge for up to four days. The flavors actually deepen overnight, so leftovers taste great.

To reheat, warm it on the stove over medium low heat or in the microwave, and add a little water or broth if the sauce has thickened too much. I often make a double batch so we have it for lunch the next day. For serving ideas, this dish is very versatile.

I like to spoon it over rice or quinoa for a filling meal, or serve it alongside grilled chicken or fish. It also works well as a side for tacos or as a topping for baked potatoes. For a family gathering, I put it in a big bowl and let everyone help themselves.

It is always a hit because it is simple, flavorful, and goes with so many things. This recipe is a keeper for any occasion.

❓ Frequently Asked Questions About Okra and Tomatoes

Q: Can I use frozen okra instead of fresh?

Yes, you can use frozen okra as a substitute for fresh. Just thaw it according to the package instructions before adding it to the recipe.

Q: How do I prevent okra from becoming slimy?

To prevent okra from becoming slimy, make sure to pat it dry with paper towels before adding it to the skillet. You can also try dusting it with a little bit of cornstarch or flour before cooking.

Q: Can I add other vegetables to this recipe?

Yes, you can add other vegetables such as bell peppers, onions, or mushrooms to this recipe for added flavor and nutrition.

Q: Is this recipe suitable for vegetarians?

This recipe is suitable for vegetarians as long as you don’t add any animal-based ingredients such as meat or eggs.

Q: Can I make this recipe ahead of time?

No, it’s best to make this recipe just before serving as the flavors will meld together better when cooked fresh.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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