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Okra and Tomatoes Recipe

Over the summer I cooked quite a bit of okra and tomatoes. This is one of our favorite dishes to cook, especially since both fresh okra and Creole tomatoes are only available in the summertime.  We try to eat it once a week, at least, during the summer.  Try this one out before the okra season ends or keep the recipe for next year.

Okra and Tomatoes

Okra and tomatoes – Jeremy’s favorite!

Yield: 3 entree portions, 5 side portions

Okra and Tomatoes Recipe


  • 2 tablespoons light olive oil
  • 1 onion, diced
  • 1/2 cup diced tasso
  • 1 teaspoon kosher salt
  • 6 garlic cloves, minced
  • 4 cups fresh okra, sliced
  • 2 cups diced tomato
  • 1 cup sliced shiitake mushrooms


  1. Heat the olive oil over a medium-high flame.
  2. Add the onion, tasso, and salt.  Saute the 7 to 10 minutes, until softened.
  3. Next stir in the garlic. Cook until fragrant, about one minute.
  4. Add in the okra, stir well, and cover the pot.
  5. Cook for 15 minutes on a medium flame. Stir every few minutes to ensure even cooking.
  6. After 15 minutes, add tomatoes and mushrooms, stir well, re-cover pot, and cook for 10 more minutes, again stirring every few minutes.
  7. Serve over rice or eat as is.

Prep:25 minutes

Cook:35 minutes

Total:1 hour

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