Okra and Tomatoes

If you're craving a dish that's as comforting as it is nutritious, look no further. This Southern classic combines tender, earthy okra with juicy, flavorful tomatoes, simmered with aromatic spices that bring warmth and depth to each bite.

Course Side

Cuisine African, Southern

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 101kcal

Author Imma

Ingredients

1 pound (450g) fresh okra, trimmed and sliced into ½-inch rounds
1 teaspoon (5-6g) salt (divided)
3-4 slices bacon, diced
1 medium onion, finely chopped
3 cloves garlic, minced
½ teaspoon (1g) paprika
½ teaspoon (<1g) dried thyme (or 1 teaspoon fresh thyme)
¼ teaspoon (<1g) cayenne pepper (adjust to taste)
2 cups (360-400g) fresh tomatoes, chopped (or one 14.5-ounce can of diced tomatoes)
½ cup (120ml) vegetable broth or water
½ teaspoon (4g) sugar (optional)
1 tablespoon (15ml) Worcestershire sauce
salt and pepper to taste
1 tablespoon (4g) fresh parsley chopped for garnish (optional)

Instructions

Wash and trim the okra, cutting off the tops and tails. Slice into ½-inch rounds and set aside.
Blanch the sliced okra in hot water with salt for 1-2 minutes—strain with a slotted spoon and set aside.
Heat a skillet and cook bacon for about 3 minutes.
Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add the minced garlic, paprika, thyme, and cayenne pepper and cook for another minute or until fragrant.
Next, stir in the diced tomatoes with their juice and cook for another 5 minutes.
Add vegetable broth or water and sugar (if using), then bring the mixture to a simmer. Reduce the heat to low and cover the skillet.
Simmer the okra and tomatoes gently for about 10 minutes or until the okra is tender and the flavors are well combined.
Next, add Worcestershire sauce, salt, and pepper to taste.
Garnish with chopped fresh parsley, if desired, and serve hot as a side dish or over steamed white rice, brown rice, or quinoa for a complete meal. Add grilled chicken, fish, or beans for extra protein.

Notes

Mucilage is an excellent natural thickener, but stirring okra too often can release more of its sticky substance. Let it cook undisturbed as much as possible, only stirring occasionally to keep it from sticking or burning.
Fresh tomatoes give the dish a nice, chunky texture, while canned tomatoes provide a softer, saucy consistency.
Fresh basil, parsley, or cilantro added at the end gives a burst of freshness that lifts the flavors. Herbs add complexity to the dish and bring a nice color contrast as well.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition