Okra & Tomatoes

Total Time
10 mins
27 mins

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

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  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

5 5

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*