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Okra with Tomatoes

Okra with Tomatoes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
iheartcooking

iheartcooking

This is a yummy side dish with rice. Using two types of tomato gives the dish texture and is a tasty explosion of flavors with lots of garlic and crushed red pepper.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Cover the bottom of a skillet with the olive oil and place over medium heat. Place the garlic, onion, and cayenne pepper in the skillet and stir until fragrant. Stir in the green pepper. Cook and stir until tender, about 5 minutes. Stir in the frozen okra and allow to cook for 5 minutes more. Stir in both the diced and the stewed tomatoes. Season with salt and pepper. Reduce heat to medium-low and simmer until all vegetables are tender, 5 to 7 minutes.
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Reviews

Caroline C
54

Caroline C

4/29/2008

I made this with fresh okra (sliced then soaked in milk for 15 mins to get rid of the sliminess) and canned diced tomatoes and fresh. This was a nice fresh-tasting side dish. I think some corn would work well with it too. Thanks!

mlcrawfo
21

mlcrawfo

9/14/2008

I use fresh okra and add a pinch of sugar to bring out the natural sweetness in the ingredients. I serve with Tobasco and my husband loves it! Great recipe!

MBKRH
20

MBKRH

8/30/2007

I've made many variations of this side dish, but this one stands out with the cayenne pepper. Being a fan of it, I was extra generous with the amount I used. Very tasty and it had the perfect kick. Well done.

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