Okra and Tomato recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Okra works well with tomatoes in this Creole-inspired vegan side dish.

116 people made this

IngredientsServes: 4

  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 green pepper, chopped
  • 1 (400g) tin chopped tomatoes
  • 1/2 teaspoon dried thyme
  • handful chopped fresh parsley
  • 1/4 teaspoon cayenne pepper
  • salt and freshly ground black pepper to taste
  • 500g (1 1/4 lb) okra, trimmed and sliced

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat the olive oil in a large frying pan over medium heat. Sauté the onion and garlic until soft. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the frying pan. Season with thyme, parsley, cayenne, salt and pepper. Simmer for 5 minutes over medium heat.
  2. Add the okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.

Recently viewed

Reviews & ratingsAverage global rating:(128)

Reviews in English (88)

by Periwinkle

For folks who think or have read that okra is too slimey to enjoy- try this recipe! I found this recipe delicious, a snap to make, and it's really healthy. I used a can of real Italian cherry tomatoes, fresh thyme, and added a bit more garlic, and it was wonderful. Okra-phobes, you won't regret trying this!-29 Jan 2008

by dorry

This is as authentic as it comes and I should know because my Creole mamma made this all the time. She would also add a little fresh or frozen shrimp at the end for a slightly different taste. Great recipe!-25 Mar 2007

by SELEA

A very good Creole Okra recipe! I made two changes. I used Ro-Tel tomatoes and, because it is summer, I substituted some of my fresh lemon thyme for dried thyme flakes.-11 Jul 2005


Combine the rice and 2 cups of water in a saucepan. Add 1 teaspoon of kosher salt. Bring the rice to a boil. Reduce the heat to low, cover the pan, and simmer for 18 minutes. Remove the rice from the heat and let stand with the cover on for 5 minutes. Fluff with a fork and keep warm.

Meanwhile, wash the okra and dry it thoroughly. Peel and chop the onion. Remove the stem and seeds from the green pepper and cut it into 1/4-inch dice.

Bring a medium saucepan of water to a boil. Add 1 teaspoon of kosher salt and the okra cook for about 10 minutes, or until tender. Drain well and set aside.

Heat the vegetable oil in a skillet over medium heat. When the oil is hot and shimmering, add the onion and bell pepper. Cook for about 5 minutes, or until the vegetables are tender, stirring frequently.

Dice the whole tomatoes and add them—and their juices—to the onion and bell pepper mixture reduce the heat to low and continue to cook for 5 minutes.

Add the okra and sugar to the tomato mixture. Taste and add salt and pepper, as needed.

In a small bowl, combine the 2 teaspoons of flour with about 1 tablespoon of cold water. Whisk or stir to form a smooth paste.

Add the flour mixture to the okra and tomatoes and cook until thickened, stirring constantly.


Ingredients

  • For the Spice Mix:
  • 1 tablespoon whole cumin seeds
  • 1 tablespoon whole coriander seeds
  • 2 pods green cardamom (optional)
  • 1 whole dried habanero (optional) (see note)
  • For the Okra:
  • 2 tablespoons (30ml) neutral cooking oil, such as canola
  • 1 medium yellow onion, diced
  • Kosher salt
  • 2 medium cloves garlic, minced
  • One 1-inch piece of ginger (1/2 ounce 15g), smashed and minced
  • 1/2 teaspoon tomato paste
  • 1 cup (240ml) water
  • 1/2 cup (120ml) tomato sauce, homemade or store-bought (see note)
  • One 14-ounce bag frozen okra pods (see note)
  • Cilantro leaves and tender stems, for garnish
  • Lime wedges, for serving

Mediterranean Okra In Tomato Sauce Recipe


This okra in tomato sauce recipe is the perfect balance between savory, sweet, sour, and spicy. This is a quick 50 minutes okra and tomato stew made with garlic, jalapenos, tomatoes, olive oil, and fresh tomatoes. It’s very simple to make and takes a few simple ingredients.

This dish consists of frozen okra in lightly spicy tomato sauce, a delicious and healthy side dish for a summer day. Serve this with rice, flatbread, or just by itself.

Watch our video for how to make okra in tomato sauce:

If you enjoyed this video version of this recipe, please subscribe to OUR YOUTUBE CHANNEL!

What you will need for this recipe:

Frozen okra– we used frozen okra for this recipe, fresh okra will work great as well, make sure you cut the fresh okra in half.

Olive oil– we used olive oil for this recipe, canola oil, and vegetable oil can work as well.

Fresh garlic– fresh garlic gives the best garlicky taste.

Jalapeno– we used jalapeno for spiciness, you can add as much or as little that you’d like.

Tomatoes– use fresh tomatoes for this recipe, canned tomatoes can work as well.

Tomato paste– use any kind of tomato paste.

Kosher salt– for spices, we used kosher salt, to enhance the natural flavors.

Granulated sugar– we used granulated sugar to break the sourness of the tomatoes. Caster sugar can work as well.

Hot water– use hot water.

How to make okra in tomato sauce:

1. Lightly cut the shell of the tomatoes (See in the video) and place the tomatoes in a bowl filled with hot water for 10 minutes.

2. Drain the water and peel the tomatoes.

3. Cut the peeled tomatoes into small cubes.

4. Thaw the frozen okra at room temperature for 30 minutes.

5. Heat 3 tbsp of olive oil in a small pot, and cook the garlic for 1 minute on medium-low heat.

6. Add the jalapenos and fry for another minute.

7. Add the okra and mix well.

8. Add the tomatoes and the tomato paste and mix well.

9. Pour hot water into the pot and cover the pot. Simmer for 25 minutes on medium-low heat.

10. Add the kosher salt and the granulated sugar and mix well.

11. Serve the okra with freshly made rice, or with a flatbread.

Frequently asked questions:

How long will the okra in tomatoes last?

The okra in tomatoes will last for 5 days placed in an airtight container in the fridge or freeze in an airtight freezer-friendly container for up to 3 months.

How to store okra in tomatoes?

Store the okra in tomatoes in an airtight container in the fridge for up to 5 days, or freeze in an airtight freezer-friendly container for up to 3 months.

Can I use fresh okra for this recipe?

Yes, fresh okra can work great for this recipe, make sure you wash and cut the okra into halves.

How to serve okra in tomatoes?

Our favorite way to serve okra in tomatoes is with freshly made rice, couscous, or a flatbread.

Can I freeze the okra in tomatoes?

Yes. You can freeze the okra in tomatoes in an airtight freezer-friendly container for up to 3 months.

When ready to use, place the frozen container at room temperature until defrost halfway, then place the okra in tomatoes in a pot, bring it to a boil and serve with couscous, rice, or flatbread.

Why we love this recipe?

We love this recipe so much because it’s so easy to make, it tastes amazing, and takes only a few simple ingredients.

More vegetarian side dishes:

Baked Buffalo Cauliflower Wings– Crispy on the outside and soft and tender on the inside, these baked buffalo cauliflower wings are irresistible.

Rosemary Garlic Crispy Smashed Potatoes– This crispy from the outside and creamy from the inside roasted smashed potatoes become our family favorite potato side dish ever!

Parmesan Crusted Potatoes Recipe– These parmesan crusted potatoes are addictive, with a crispy exterior and a creamy interior they are hard to resist.

Spinach Pasta Salad Recipe– Fresh spinach, feta, red onion, cherry tomatoes, and freshly made pasta combined together with a simple homemade salad dressing makes the perfect refreshing and filling summery pasta salad.

If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.


Okra and Chickpeas in Fresh Tomato Sauce Recipe

Some plants wilt in the heat and humidity of a Southern summer, unable to bear up under the blistering sun and suffocating humidity. Others, like okra, don&rsquot just thrive, but seem to revel in the weather, growing ever taller as the thermometer spikes. Okra, an important member of the canon of Southern foods, can be fried, stewed, sautéed, and roasted. One of the more traditional ways to cook okra is to partner it with onions and fresh tomatoes. This easy and delicious recipe for Okra and Chickpeas in Fresh Tomato Sauce, developed by chef and cookbook author Virginia Willis, is ready for the table in just thirty minutes. Light enough for a main dish on a summer evening, you can also serve it with fish or grilled chicken. For the best results, choose fresh okra pods no longer than 4 inches in length. Depending on the variety, if the pods are much longer they are going to be tough, woody, and dry. The tangy harissa (or Sriracha chili sauce) adds great dimension to the fresh tomato sauce.


We Have Enough Cherry Tomato Recipes to Last You All Summer

Tomatoes just might take the crown as king of fresh summer produce (sorry, okra!). Though big, juicy heirloom tomatoes get all the attention when it comes to your favorite tomato pie recipe, this summer we’re picking up new recipes using cherry tomatoes as well. Since they’re delicious raw, roasted, or sautéed, these tiny, colorful tomatoes are the ideal complement to any dish. Toss them on a salad, make a pasta sauce with them, stack them on a skewer with other veggies and grill them, you can even pickle them! These cherry tomato recipes prove how versatile these little guys are in the kitchen. If you don’t want to spend precious summer minutes sweating by the stovetop, try some of our favorite no-cook recipes with cherry tomatoes. Snack on Marinated Feta With Cherry Tomatoes with a glass of your favorite summer wine or throw together our Heirloom Tomato Salad with Herbs to go with any main dish you’ve got on the grill. Fresh cherry tomato sides like our Best-Ever Succotash and Street Corn Salad showcase the best the summer farmers’ market has to offer. Cherry tomatoes might be small, but they bring major flavor in hearty suppers like our Fusilli Pasta with Spinach, Tomato, and Bacon, Pork Chops with Tomato-Bacon Gravy, and Whole-Grain Panzanella. Bookmark this list of cherry tomato recipes for each time you arrive home from the farmers’ market this summer.


Stewed Okra and Tomatoes

Okra is not well-known outside the southern states, which is understandable in that it's a hot-weather crop. Fried okra, of course, is immensely popular and has gained fame even in northern climes, but real okra lovers appreciate its flavor when it is stewed -- that is, cooked slowly with a little liquid. Okra can be stewed alone or with other vegetables, most notably tomatoes. Ideally, you should have small pods of fresh okra and big, juicy tomatoes for this recipe to be at its best.

  1. In a saucepan or sauté pan with a close-fitting lid, sauté the onion in the bacon drippings over medium heat until softened, not browned.
  2. Reduce the heat to low, and stir in the okra and tomatoes.
  3. Add the salt, cover and simmer for 15 minutes.
  4. Remove from heat and stir in the pepper.

Note: If using small pods of fresh okra, just trim the stem ends, leaving the pods whole. If the pods are larger (over 2 inches long), slice them in half.

People try to be kind to okra by describing its texture as "silky," a euphemism, to be sure. There's no getting around it: okra, especially stewed okra is slimey. There should be another word that does it justice, but I'm afraid the English language is lacking. But I refuse to defend okra. It's delicious -- so much so that I enjoy that slimey texture. There's an old one-liner about okra that goes like this: When I was a kid, I ate so much okra I couldn't keep my socks up.


Creole stewed Okra and Tomatoes are simple, but sooo delicious. Okra & Tomatoes are one of those romances written in the stars, like Oysters & Artichokes. Two creatures from different worlds, that were meant to be together!
To make this dish truly shine as it should, use the smallest okra and the most insanely ripe tomatoes you can find. You can make this dish vegetarian, if you’re into that sort of thing, or you can make it like I do, with some smoky pork flavor. I add a little homemade Tasso to mine, but some good quality ham or bacon would substitute nicely. Here is the recipe:

Creole Okra & Tomatoes Recipe

3 Tbsp Unsalted Butter, lard or bacon drippings
1/4 Cup Tasso, finely chopped
1 Cup Spanish Onion, chopped
2 Tbsp Garlic, minced
4 Tbsp Hot peppers, minced
3 Cups Fresh Okra, washed trimmed and cut into 1/2 inch thick slices
2 Cups Insanely ripe Tomatoes, chopped
2 tsp Fresh Thyme, chopped
2 tsp Fresh Basil, chopped
2 tsp Green Onions, thinly sliced
Kosher salt, black pepper, cayenne, and Crystal Hot Sauce to taste

Melt the butter and saute the Tasso in a stainless steel pot until lightly browned. Add the onions, garlic and peppers, and season with a little Kosher salt. Sweat until the onions are translucent. Add the Okra, season again with a little salt, and cook until the Okra ceases to rope, which means that you don’t see threads when you stir the pot.
Add the Tomatoes and Thyme, plus a little more Kosher salt to make the tomatoes break down.
When the tomatoes break down and reduce slightly add the basil, Green Onions, and salt, pepper and hot sauce to taste. Serve as a side or over rice.

Be sure and check out my ever growing Index of Creole & Cajun Recipes, which links every recipe featured on this site!


Recipe: Instant Pot Okra and Tomatoes

Just four minutes of pressure-cooking brings out the flavor of these summer-ripe vegetables.

When it comes to okra and tomatoes, there are two schools of thought. Some people stew them with spices forever, cooking the vegetables down until they achieve a deep flavor. Others take a faster route, simmering everything briefly to maintain a bit of texture while flirting dangerously with the dreaded okra slime.

Both methods have their benefits and drawbacks. And, I&rsquod argue, seasons. The low-and-slow method is perfect for using up frozen okra and canned tomatoes in the middle of winter, the dried spices giving everything an earthy heat that pairs well with colder weather. But okra and tomatoes are in season now. And to take greatest advantage of their flavor, it&rsquos best to cook them quickly. Like, really quickly: in four minutes, thanks to pressure cooking.

This recipe takes advantage of peak-season okra and tomatoes. That means skinning and seeding fresh tomatoes, which is a pain but worth it for that sublime flavor you get only during this time of year. Heat comes from fresh jalapeño, and a splash of apple cider vinegar gives everything a touch of sass. Onions, garlic, and a bit of bacon provide smoke and fat, and that&rsquos really all you need.

As for the slime question? Put it to work: okra is a mucilaginous plant, and its thick mucilage is a natural thickener. So give it something to thicken! A bit of water, the peak-season juicy tomatoes, and the vinegar all combine with that okra goo to create a heavenly broth you would never dream of looking in the eye and calling slimy.

Toss all of that in an Instant Pot, pressure-cook for a mere four minutes, and you&rsquoll have tender okra and tomatoes. Add some steamed rice for a dinner, and, voila, that&rsquos summer in a bowl.

Photograph by Jenn Hair

Instant Pot Okra and Tomatoes

4 slices of bacon, cut crosswise into ¼ inch strips OR 2 tablespoons olive oil
½ medium onion, diced
4 cloves garlic, smashed and peeled
1 jalapeño, stem and seeds removed, chopped
4 medium tomatoes, skin, seeds, and stems removed, diced (see note)
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon cayenne (optional)
1 ½ pounds okra, sliced into ½-inch thick coins

If using bacon, add it to the cold Instant Pot. Set the Instant Pot to sauté on high and cook, stirring, until the bacon is cooked through and has released most of its fat but hasn&rsquot crisped, about 5 minutes. Otherwise, heat olive oil on the high sauté setting. Sauté onion, garlic, and jalapeño until soft, about 3 minutes.


Fresh Indian

Instructions

  1. 1 Slice the okra diagonally into 1/2-inch slices. Heat the oil in a large, nonstick frying pan when hot, add the mustard seeds. As they begin to “pop,” add the dried red chiles and onion.
  2. 2 Stir-fry and cook over medium heat for 4 to 5 minutes until the onion has softened, and then stir in the tomatoes, cucumber, garlic, ginger, and turmeric. Stir-fry for another 3 to 4 minutes and then turn the heat to high and add the sliced okra. Stir-fry for 2 to 3 minutes, season, and remove from heat.
  3. 3 Sprinkle with the grated coconut and serve immediately.

Recommended from Chowhound

Food52 cofounders Amanda Hesser and Merrill Stubbs were nearly stumped when asked for their example of a perfect food for this video. Then they realized that Betsy Devine and Rachel Mark's Salvatore Bklyn ricotta was flawless in every way. Amanda and Merrill were filmed in Bklyn Larder, a great New York store where you can find Salvatore ricotta cheese. Read our profile of Salvatore Bklyn, get our best ricotta recipes, and discover the differences between ricotta and cottage cheese.


Watch the video: Stewed Okra and Tomatoes. Food Network (January 2022).