Tomokra Stewed Tomatoes and Okra
Bring the vibrant flavors of the South to your table with this hearty and comforting Tomokra Stewed Tomatoes and Okra recipe. Featuring tender, fresh okra and ripe, juicy tomatoes, this dish is elevated with the aromatic richness of sautéed onions, garlic, and a blend of warm spices like paprika and cumin. A touch of tomato paste and a splash of vegetable broth create a velvety sauce that perfectly complements the natural sweetness of the vegetables, while a hint of sugar balances the tanginess. Perfect as a side dish or a flavorful plant-based main, this one-pan recipe is ready in under an hour, making it an easy yet impressive addition to any meal. Garnish with fresh parsley or cilantro, and serve with cornbread or over rice for a truly satisfying experience. Whether you’re seeking Southern-inspired comfort food or a wholesome, gluten-free dinner idea, this stewed tomatoes and okra recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound fresh okra
- 4 large ripe tomatoes
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley or cilantro (optional, for garnish)
Instructions
Wash the fresh okra thoroughly under cold water and pat it dry. Trim the stems and cut the okra into 1/2-inch slices. Set aside.
Score the bottoms of the tomatoes with a shallow 'X' and blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel the skins off, chop the tomatoes into small chunks, and set them aside.
Chop the onion finely and mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onions and sauté them until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to break down and release their juices.
Add the tomato paste, paprika, cumin, sugar, salt, and black pepper. Mix well to combine the flavors.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Add the sliced okra to the pan, stirring to coat it in the tomato mixture. Lower the heat to medium-low and cover the pan.
Simmer for 20-25 minutes, stirring occasionally, until the okra is tender and the sauce has thickened to your desired consistency.
Taste and adjust the seasoning if needed.
Serve hot, garnished with freshly chopped parsley or cilantro if desired. Enjoy as a side dish or as a main course with rice or cornbread.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 44.8 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4236 mg | 90% | |
*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.
