Total Time
Prep 10 mins
Cook 27 mins

An easy and tasty recipe. Best made with fresh okra and really good served over white rice.


  1. Clean and trim okra just before cooking. Cut each okra in half lengthwise, if there are any pieces longer than 4 inches, cut them in half crosswise and then lengthwise.
  2. Heat the olive oil in a deep sided skillet over medium heat and add the onions along with the salt; cook until they begin to soften, approximately 4 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Add the tomatoes and bring the mixture to a boil.
  5. Decrease the heat to low and add the okra. Stir to combine.
  6. Cook, uncovered for 20 minutes.
  7. Serve immediately.
Most Helpful

This was delicious. The okra was crisp tender in the time frame specified and not slimy. I did use fresh garden tomatoes in place of the canned and added a pinch of red pepper flakes to spice it up a touch. Made for *PAC Autumn 2008*

PaulaG September 23, 2008