Okra and Tomatoes Ii
Bring a taste of the South to your table with this vibrant and flavorful 'Okra and Tomatoes II' recipe—a perfect blend of fresh, garden-picked ingredients and warm, aromatic spices. Tender okra and juicy ripe tomatoes are simmered with sautéed onions, garlic, and a touch of vegetable broth, creating a rich and comforting dish. Paprika, thyme, and a hint of sugar lend depth, while a splash of lemon juice brightens each bite. Finished with a sprinkle of fresh parsley, this dish is equally suited as a hearty side or a main when served over rice. Ready in under an hour, this classic Southern-inspired dish is both healthy and satisfying, making it a go-to for weeknight dinners or family gatherings. Perfect for highlighting fresh produce in the most delicious way!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 1 pound fresh okra
- 4 medium ripe tomatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 0.5 cup vegetable broth
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.75 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Wash the okra thoroughly under cold water and pat dry with a kitchen towel. Trim the ends and slice into 1/2-inch pieces.
Core the tomatoes and dice them into small chunks. Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
Stir in the okra and cook for 5 minutes, stirring occasionally, until it begins to soften.
Add the diced tomatoes, vegetable broth, paprika, thyme, salt, black pepper, and sugar to the skillet. Mix well to combine.
Reduce the heat to medium-low, cover the skillet, and let the mixture simmer for 20 minutes, stirring occasionally.
Remove the lid, add the lemon juice, and cook for an additional 5 minutes to allow the liquid to reduce slightly.
Taste and adjust seasonings as needed. Sprinkle the chopped fresh parsley over the top just before serving.
Serve the Okra and Tomatoes warm as a side dish or over cooked rice as a main course. Enjoy!
Nutrition Facts
Calories |
151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.7 g | 10% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 449 mg | 20% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.4 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 723 mg | 15% | |
*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.
