Seared Okra and Tomatoes

Okra, sliced and quickly seared on high heat, then cooked with fresh tomatoes, onions, and jalapenos.

Jump to Recipe
Photography Credit: Elise Bauer

Mmm, mmm okra! Yes, some people shy away from this odd little vegetable, usually because depending on the preparation it can be a little slippery slimy. Personally I love okra, any which way, including slimified.

Alas, not everyone shares my affection (it’s a texture thing), but the good news is that okra can be a perfectly un-slippery vegetable if it is sautéed quickly, on high heat. That way you get all the benefits of the crunch and flavor, but without the slurp.

Seared Okra and Tomatoes

This recipe is one such preparation. The pairing of okra and tomatoes is classic. In this recipe, inspired by one in Donald Link’s Real Cajun, sliced okra is seared first on high heat, before being simmered together with tomatoes, onions, and garlic.

Seared Okra and Tomatoes Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish

Use fresh okra for this recipe if you want to avoid okra's characteristic slimy texture.

Ingredients

  • 5 Tbsp vegetable oil
  • 1 celery rib, sliced thin
  • 1/2 onion, sliced thin
  • 1 jalapeño chile, seeded, sliced thin
  • 3 garlic cloves, sliced thin
  • 1 Tbsp tomato paste
  • 2 Tbsp red wine vinegar
  • 1 1/2 cups chicken or vegetable broth (use vegetable broth for vegetarian version, and gluten-free broth for gluten-free version)
  • 1 teaspoon minced fresh rosemary
  • 1/2 to 3/4 pound fresh okra
  • 5 plum tomatoes, diced
  • Salt and pepper

Method

1 Heat 3 tablespoons of the vegetable oil in a large sauté pan or wide, shallow pot over medium-high heat. When the oil is hot, sauté the onion, jalapeño and celery for 2 minutes, stirring once or twice. Add the garlic and sauté for another minute or two.

2 While the vegetables are sautéing, mix the tomato paste, broth and vinegar until they are combined. Add to the pan with the vegetables and bring to a boil. Add the rosemary and a pinch of salt.

3 As the sauce is boiling, slice the okra on the bias to create diagonal pieces. The reason for diagonal slicing is to expose as much of the interior of the okra as possible. Wait to cut the okra until the last minute because it helps make them less slimy.

4 Heat another pan over high heat for a minute or two. Add the remaining oil and get it almost smoking hot, which should take 1-2 minutes. Add the sliced okra and spread out in a single layer in the pan. Let the okra brown for at least a minute before you move them. The goal is to cook the okra quickly at very high heat without moving it too much. The high heat sears the okra and helps limit the slime factor. Sear the okra for 3-4 minutes, stirring only 2-3 times.

5 As soon as the okra is done, add it to the boiling sauce. Add the diced tomatoes and reduce the heat to a simmer. Cook for 5 minutes, no longer. The tomatoes should still be a bit firm, and you don't want to cook the okra to the point it starts releasing slime.

6 Turn off the heat, grind black pepper over everything and taste once more for salt. Add if needed.

Serve over steamed rice or with lots of crusty bread.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Seared Okra and Tomatoes on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Links:

Okra without the slime from Marc of Mental Masala

Fried Okra and Pickled Okra from The Blue Jean Gourmet

Spicy Pickled Okra from Lisa Fain our Homesick Texan

Greek Tomato Braised Okra from Peter of Souvlaki for the Soul

Showing 4 of 27 Comments

  • Wendy

    My okra runneth over. I am trying all of your okra recipes because I grew a gazillion of them this summer. This is my favorite so far. Thanks, Elise!

  • RAZZ

    Loved this!! I did not put the whole jalapeno in, but I really wish I had. I will make sure to do so next time. Thanks

  • Ally

    Yum! Okra and tomatoes is one of my favorites. It’s also great made with fresh corn cut off the cob. Must have some cornbread with fresh field purple hull peas as your side if serving as a main dish. Slice some cucumbers and onions and make some sweet tea and you have the essence of the South. The naysayers do not know what they are missing.

  • Lana @ Never Enough Thyme

    Having grown up in the south I’m quite familiar with okra and its many preparations. I quite like it stir-fried like this or stewed with tomatoes, too. The bit of acid from the tomatoes helps keep down the slim factor. In the south we also cook boiled okra and will even toss a handful into a pot of field peas. My favorite, though, is fried okra (recipe for that on my blog). Kinda like popcorn, hard to stop eating it :-)

  • Vegas Shopper

    I’m an okra fan, just like you, and when I lived in the Southeast it was abundant. Here in Las Vegas, not so much. The best way to get good okra is to grow it. That way you can pick the young pods less than 2″ long and they will not be slimy when you boil them whole. Let it grow a bit longer, say 4″, for slicing, breading and frying.

View More Comments / Leave a Comment
Seared Okra and TomatoesSeared Okra and Tomatoes