Okra and Tomatoes Recipe


5 from 2 votes
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Okra and tomatoes make a delicious side dish. Ready in less than 30 minutes, this vegetable recipe is a favorite!

Okra and Tomatoes

Okra and tomatoes make a wonderful side dish anytime of the year, but especially during the summer as you can get fresh okra. These vegetables really sing when used together in this dish with the addition of onion and garlic.

Okra and tomatoes go perfectly with just about any meal you are serving – from grilled or roasted chicken to roast beef, pork or fish. It all works.

Okra and Tomatoes | Add a Pinch

Here’s how I make my Okra and Tomatoes recipe. I hope you love it!

Okra and Tomatoes Recipe

5 from 2 votes
Okra and Tomatoes make a delicious side dish. Delicious with chicken, pork, beef, or fish!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8


  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 1 14.5 ounce can diced tomatoes
  • 2 cups okra, cleaned and cut into 1″ slices
  • kosher salt
  • ground black pepper


  • Add olive oil to a saute pan over medium-low heat. Add in onions and saute until tender. Add garlic.
  • Pour in diced tomatoes and toss in okra. Stir to combine.
  • Allow to simmer over medium-low heat for about 20 minutes until the okra has become tender.
  • Toss in salt and freshly ground pepper to taste.


Calories: 51kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 202mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Henry Hixson says:

    Do you remove skin from fresh tomatoes before cooking ? Thank you !

    1. Robyn Stone says:

      Henry, I use canned diced tomatoes in this recipe. If I were using fresh tomatoes, I would peel them before cooking.

  2. Lisa Paige LaSalle says:

    I grew up with my Mema’s Okra and Tomatoes which she made from fresh vegetables from her garden, without a recipe. I have been craving her delicious home cooking, this recipe comes as close as I can get.

    1. Robyn Stone says:

      I’m so happy this recipe brought you such good memories, Lisa! Thanks.

  3. Neena says:

    5 stars
    I’ve got an overabundance of tomatoes and okra right now in my garden. I added some red and yellow pepper slices from a purchase at the grocery. Made about triple the recipe offered and it took me an additional 15 minutes to cook them. Still didn’t have them blackened or charred but they were delicious. Recommend this recipe

    1. Robyn Stone says:

      Thanks, Neena. Vegetables home grown in the garden just taste so much better.

  4. Kwame kenny says:

    omg i just did this and i finished the whole thing. i am new okra freak. i started off with fried okra, but this one here beat my top 5 fried okra. thank you so much for sharing this recipe. i wish there was a way i could pay u back. Bincreased love everytime. Best regards.

  5. Letha Mann says:

    Making this recipe for the second time this week! It is delicious and so simple! We grow our own okra and freeze it already cut in 1” pieces. Including chopping onions, it’s ready to eat in 20-30 minutes! Tastes great!

    1. Robyn Stone says:

      Such a delicious side dish! Home grown okra is one of my favorite things in the world! Glad you enjoyed it, Letha!

  6. S L Walker says:

    I make this with fresh corn on the cob, along with crispy real or turkey bacon. First you brown your bacon to crispy, leaving about 1-T of bacon drippings in skillet. Add your okra, tomatoes, onions, and corn on the cob. Add salt and pepper to taste, along with a bit of butter. Let it cook down until the juices are thickened a little, and you are good to go. A hit with the family. One skillet meal.

    1. Robyn Stone says:

      Sounds delicious! Thank you so much for sharing!

    2. Kay Hall says:

      I do mine almost the same way but instead of the canned chopped tomatoes I use a can of Rotel tomatoes to give it a kick.

  7. LM Hendricks says:

    Add some corn cut fresh off of the cob and you have a dish that will blow your mind! I make lots and freeze it to remind me in the winter all of the blessings of a summer garden. It’s Heaven with a slab of cornbread dripping with real butter and a grilled pork chop!

  8. JOYCE PLANT says:


    1. Talisia says:

      My dad cooks it this way as well…except instead of cornmeal he uses flour!! But you’re right…it is soooooo delicious!! I learned to cook it like my dad, but I started putting either fresh corn or frozen corn in it as well…OMG it is absolutely HEAVEN ON YOUR PLATE!!!!!!

  9. Kim Honeycutt says:

    A favorite dish of mine. Pinning it!!