Seared Okra and Tomatoes

Gluten-FreeVegetarianOkra

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

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

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  • 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.

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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

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

28 Comments / Reviews

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Did you make it? Rate it!

  • Michael Langevin

    I think the 5 Tbs is a missprint. I did everything with about 2. Also one Tbs of red wine vinagar. Otherwise this is one great way to prepare Okra, the king of vegies. I live in the south my work buddy from Lousiana wanted the recipe with her first mouthful and we both have eated okra in any way it has been presented. I think I was given a piece of okra to teeth on. LOL

    xxxxxyyyyy

  • 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

  • John West

    The taste is great. The texture was also fantastic. Lower sodium, and flash searing the okra really cuts the slime factor down to a tame unnoticeable normalness. We had left over chicken and chopped it up and put it on the bottom of the bowl and poured the okra on top. The cold chicken balanced out the stove heat from the okra so we could dive right in. Cayenne all over the top for me, as is for her. We both imagined how good the okra would be with rice on the bottom instead.

  • Mike G

    Slime free! This is a great dish and charring the okra adds lots of complexity.

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