Okra & Tomatoes Recipe

Prepare okra

Wash okra and pat dry. Trim the stem ends and, if desired, slice into 1/2-inch pieces. For less slime, leave pods whole or slice lengthwise; cutting into uniform 1/2-inch rounds works well for a stew-style dish.

Chop tomatoes (if using fresh) into roughly 1/2-inch pieces. Finely chop onion, dice bell pepper, and mince garlic. Measure out broth and seasonings.

Sweat aromatics

Heat a large heavy skillet or Dutch oven over medium heat. Add olive oil and warm until shimmering. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is softened and translucent, about 5–7 minutes. Add diced bell pepper and continue to cook 3 minutes more until softened.

Add garlic and spices

Stir in minced garlic, smoked paprika, red pepper flakes (if using), and black pepper. Cook, stirring constantly, about 30–45 seconds until fragrant but not browned.

Incorporate tomatoes

Add chopped tomatoes and tomato paste (if using). Stir to combine and bring mixture to a gentle simmer. Cook for 5 minutes to break down the tomatoes and concentrate flavor.

Add okra and liquid

Add the prepared okra to the pan and pour in the vegetable broth (or water). Stir gently to combine, scraping any browned bits from the bottom of the pan. Bring to a simmer.

Simmer to tender

Reduce heat to medium-low, cover partially, and simmer gently until okra is tender but not mushy, about 12–15 minutes. Stir occasionally to prevent sticking. If the mixture becomes too thick, add up to 1/4 cup more broth or water.

Adjust seasoning and control slime

Taste and add salt, sugar (if tomatoes are very acidic), and vinegar or lemon juice to brighten the flavors and help reduce mucilage. If you prefer a thicker, less slimy texture, increase heat to medium-high for the last 2–3 minutes uncovered to evaporate excess liquid and concentrate sauce.

Remove from heat and stir in chopped parsley or cilantro. Let rest 2 minutes to meld flavors.

Serve warm as a side or light main over rice, grits, or crusty bread. Leftovers keep covered in the refrigerator for up to 3 days.