Okra And Tomatoes
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
A classic Southern side dish of stewed okra and tomatoes, simmered with onion, garlic, and thyme until tender. Serve over rice or with cornbread for a comforting meal.
Ingredients
- 2 tbsp olive oil
- 0.5 yellow onion diced
- 3 clove garlic minced
- 2 can diced tomatoes
- 1 lb fresh okra sliced in quarters
- 1 tbsp salted butter
- 1 tbsp brown sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 sprig fresh thyme
- 1/2 cup vegetable broth
- 1 tbsp cornstarch
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 1.7 mg
- Magnesium: 60.4 mg
- Phosphorus: 140 mg
- Potassium: 513 mg
- Zinc: 1.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp olive oil
- 2 can diced tomatoes
- 1 tbsp salted butter
- 1 tbsp brown sugar
- 1 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 sprig fresh thyme
- 1/2 cup vegetable broth
- 1 tbsp cornstarch
Prepare
- Dice 0.5 yellow onion
- Mince 3 clove garlic
- 1 lb fresh okra, sliced in quarters
Let's Cook
-
Step 1.
In a large saucepan over medium heat, drizzle in the olive oil. Once the oil is hot, add the diced onion and cook, stirring occasionally, for 5 minutes until softened.
-
Step 2.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
-
Step 3.
Add the canned diced tomatoes with their juices to the pan. Stir to combine.
-
Step 4.
Add the sliced okra, butter, brown sugar, salt, pepper, and fresh thyme sprigs. Stir everything together, then let it cook for 20 minutes, stirring occasionally, until the okra is tender and the flavors meld.
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Step 5.
While the okra mixture simmers, in a small bowl or liquid measuring cup, pour the vegetable broth and sprinkle the cornstarch over it. Whisk until smooth and no lumps remain.
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Step 6.
Pour the cornstarch slurry into the pan with the okra and tomatoes. Stir well and cook for 5 minutes, until the sauce thickens slightly. Remove the thyme sprigs before serving.