Recipes: Tomatoes and Okra

A trip to Seattle had me out of pocket the last couple of weeks. The little man and I survived two 4 1/2 hour flights (he did beautifully), and we had a truly lovely time in the Pacific Northwest. On our last full day, we dutifully visited Pike Place Market. It was wonderful, as always, and also made me miss our little market. Can’t wait to get back to it today – even if it rains!



While I’m super-excited to hear that we’ve got Fall green coming into the market, today’s recipe is one that I made (twice) before I left. It’s a southern favorite of mine, and I can’t get enough of it. The simple combination of tomatoes and okra is just quintessentially summery. The tomatoes cancel out okra’s tendency to be a little slimy while the okra balances the tomato’s acidity. Perfection.

Tasty Tomatoes and Okra

  • 2 cups cherry tomatoes, sliced in half
  • 2 cups chopped okra (remove tops and tips)
  • 2-3 cloves garlic (I like a little more)
  • olive oil
  • salt
  • pepper

In a 2-quart saucepan, heat 2-3 Tablespoons of olive oil. Add tomatoes and garlic, salt liberally (2-3 tsp), and sauté until the tomatoes begin to burst and release their juices. Add the chopped okra (approximately 1 inch pieces). Stir to combine. Allow to simmer with pan partially covered for 10-15 minutes, stirring occasionally. Salt and pepper to taste. Okra is ready when tender but still maintains a slight crispness to the bite.

Page 1 of 212