Tomatoes & Okra Recipe

Prepare vegetables

Wash tomatoes, okra, bell pepper, and scallions. Quarter tomatoes and chop into roughly 1-inch pieces so they break down but still have texture (about 4 cups). Trim okra stems and cut pods into 1/2-inch slices. If okra is very large, halve lengthwise then slice. Peel and finely dice the yellow onion to yield about 1 cup. Mince garlic cloves. Seed and dice the green bell pepper to about 1/2 cup. Slice scallions thinly if using.

Sweat aromatics

Heat a wide skillet or sauté pan over medium heat. Add olive oil and butter (if using). When oil shimmers, add the diced onion and a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until the onion is translucent and beginning to soften, about 5 minutes.

Add peppers and garlic

Add the diced green bell pepper and minced garlic to the pan. Cook for 1–2 minutes more until the garlic is fragrant and the pepper begins to soften, being careful not to burn the garlic.

Add okra

Increase heat to medium-high and add the sliced okra to the pan. Spread into an even layer and let it cook undisturbed for 2–3 minutes to release some moisture and develop slight browning. Stir and continue to cook for another 2 minutes until okra is tender but not mushy.

Add tomatoes and seasonings

Add the chopped tomatoes, smoked paprika, black pepper, crushed red pepper (if using), sugar (if using), and the remaining salt (total should be about 1.5 tsp). Stir to combine and bring to a gentle simmer. The tomatoes will begin to break down and create a sauce.

Simmer with liquid

Pour in the stock (or water) and reduce heat to medium-low. Simmer gently, uncovered, for 8–12 minutes, stirring occasionally, until the mixture thickens slightly and the vegetables are tender. Taste and adjust seasoning.

Finish with acid and herbs

Remove the pan from heat. Stir in the apple cider vinegar or lemon juice and the chopped parsley or cilantro. Add the sliced scallions if using. Give a final taste and adjust salt, pepper, or acid as desired.

Serve warm as a side dish alongside grilled meats, rice, cornbread, or spooned over crusty bread. The dish keeps well refrigerated for up to 3 days; gently reheat on the stovetop and add a splash of water if it has thickened too much.