Okra and Tomatoes
Bursting with Southern charm, this Okra and Tomatoes recipe is a comforting, one-pan side dish full of vibrant colors and bold flavors. Tender slices of fresh okra simmer with juicy canned diced tomatoes, savory sautéed onions, and aromatic garlic in a rich, spiced broth seasoned with paprika and optional cayenne for a subtle kick. This classic dish comes together in under 45 minutes and pairs beautifully with rice, cornbread, or grilled meats, making it a versatile addition to your dinner table. Garnish with fresh parsley for a pop of brightness, and enjoy this easy, gluten-free recipe that's packed with wholesome goodness. Perfect for showcasing seasonal produce and creating a cozy, flavorful meal!
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Recipe Information
Ingredients
- 1 pound fresh okra
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 14.5 ounces canned diced tomatoes
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.125 teaspoon ground cayenne pepper (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash and trim the okra by cutting off the stems. Slice the okra into 1/2-inch thick rounds and set aside.
Dice the yellow onion and mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Stir in the sliced okra and cook for 5 minutes, stirring occasionally, until the okra starts to soften and its edges are lightly golden.
Pour in the canned diced tomatoes along with their juices, followed by the chicken broth. Stir to combine.
Season the mixture with salt, black pepper, paprika, and cayenne pepper (if using). Stir well.
Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid. Let the okra and tomatoes cook for 20 minutes, stirring occasionally, until the okra is tender and the flavors meld together.
Taste and adjust the seasoning, adding more salt or pepper if needed.
Transfer the okra and tomatoes to a serving dish and sprinkle with chopped fresh parsley if desired.
Serve warm as a side dish or alongside rice, cornbread, or grilled meats for a complete meal.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3210 mg | 140% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 23.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2481 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
