Southern Okra and Tomatoes

Ingredients

1 lb (450 g) fresh okra, sliced into ½-inch rounds

2 tbsp , butter, or olive oil

1 small onion, diced

2 cloves garlic, minced

3 cups fresh diced tomatoes (or one 14.5 oz/410 g can diced tomatoes)

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika (optional)

¼ tsp cayenne pepper (optional)

1 tsp sugar (optional, if tomatoes are very acidic)

1 tsp Worcestershire sauce (optional)

Instructions

Heat the oil in a large skillet over medium heat.

Cook the onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.

Stir in the sliced okra and cook for 5–7 minutes, stirring occasionally.

Add the tomatoes, salt, pepper, paprika, cayenne, sugar, and Worcestershire sauce.

Reduce the heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the tomatoes have thickened and the okra is tender.

Taste and adjust the seasoning if needed.

Serve hot, garnished with chopped parsley if desired.

Tips

Fresh summer tomatoes are best, but canned tomatoes work well year-round.

Serve with warm cornbread, rice, or over grits for a comforting Southern meal. 🍅💚