Sautéed Okra and Tomatoes
A Southern classic that converts okra sceptics. Cooked hot and fast first to kill the slime, then slow with tomatoes until everything collapses into something deeply savoury.
35 mins
Easy
Serves 4
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Nutrition per serving
95
Calories
3g
Protein
12g
Carbs
5g
Fat
Ingredients
- 450g fresh okra, sliced into 1cm rounds
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 large ripe tomatoes, diced (or 1 x 400g tin diced tomatoes, drained)
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (optional)
- Salt and black pepper
- 1 tbsp apple cider vinegar or lemon juice
- Fresh parsley or spring onions to serve
How to make it
1. Prep the okra Rinse and pat completely dry. Slice off the tops and cut into 1cm rounds. Dry okra = less slime.
2. Cook the aromatics Heat oil in a large frying pan over medium heat. Add onion and cook for 3 minutes until soft. Add garlic, cook 30 seconds.
3. Brown the okra Turn heat to medium-high. Add okra and spread out. Cook for 5–7 minutes, stirring occasionally, until it starts to brown at the edges. This is the step that fixes the slime problem.
4. Add tomatoes and spices Stir in tomatoes, paprika, cayenne, salt and pepper. Turn heat to medium and cook for 10–12 minutes until tomatoes break down completely and everything goes thick and jammy.
5. Finish Add vinegar or lemon juice. Taste and adjust seasoning. Scatter fresh herbs over the top.
Good to know
- Keeps in the fridge for 3 days, improves overnight
- Brilliant base for baked eggs — make two wells, crack in eggs, cover and cook until just set
- Bacon fat instead of olive oil takes this in a more traditional Southern direction
Cooking ability level
Photos
