Smothered Okra and Tomatoes
Discover the soul-warming charm of Southern cooking with Smothered Okra and Tomatoes, a vibrant and flavorful dish that’s both comforting and wholesome. This easy one-skillet recipe combines tender slices of fresh okra, juicy ripe tomatoes, and a savory mix of sautéed onions, bell peppers, and celery—all infused with the smoky depth of paprika and a hint of heat from cayenne pepper. Simmered to perfection in a light stock with a splash of white vinegar for brightness, this dish is a celebration of balanced flavors and comforting textures. Perfect as a side dish or served over rice for a satisfying main, Smothered Okra and Tomatoes is a delightful way to showcase the natural goodness of garden-fresh vegetables. It’s ready in just 45 minutes and makes for a versatile addition to any weeknight dinner or Sunday lunch.
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Recipe Information
Ingredients
- 1 pound fresh okra
- 4 large ripe tomatoes
- 1 medium yellow onion
- 1 medium green bell pepper
- 1 medium celery stalk
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 0.25 teaspoons cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup chicken or vegetable stock
- 2 tablespoons fresh parsley
- 1 teaspoon white vinegar
Instructions
Wash the okra, trim the stems, and slice into 1/2-inch pieces. Set aside.
Core and chop the tomatoes into small chunks. Keep the juices reserved.
Dice the onion, green bell pepper, and celery. Mince the garlic cloves.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, and celery to the skillet. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced okra to the skillet and cook for 5-7 minutes, stirring occasionally, to reduce the slimy texture of the okra.
Sprinkle in the smoked paprika, cayenne pepper, dried thyme, salt, and black pepper. Stir to coat the vegetables evenly with the seasonings.
Add the chopped tomatoes along with their juices to the skillet. Stir to combine.
Pour in the chicken or vegetable stock and add the white vinegar. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally, until the flavors meld and the vegetables are tender.
Taste and adjust seasoning as needed.
Garnish with freshly chopped parsley before serving.
Serve hot as a side dish or over rice for a heartier meal.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 35.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 551 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3869 mg | 82% | |
*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.
