Okra and Tomato Skillet
Fresh Florida okra and ripe tomatoes cooked down together in a cast iron skillet until they are just tender and a little jammy around the edges. This is the kind of side dish that goes with almost anything off the grill, and it comes together in about half an hour. Use the last of your spring tomatoes or a good can, and it works beautifully either way.
Cast iron okra and tomatoes, cooked just long enough to get a little jammy.
Okra and tomatoes together in a skillet is one of those combinations that has been feeding people across the South and the Caribbean for a long time, and for good reason. It is simple, it is fast, and when you have good Florida okra and tomatoes that actually taste like something, you do not need much else.
Florida okra comes in strong through late spring and into summer, and this is one of the best ways to use it. The teaser on this recipe says it best: use the last of your spring tomatoes or a can, honestly. Either works and we mean it. You can read how we raise them here.
Ingredients
Method
- 1
Heat the olive oil in a large cast iron skillet over medium-high heat until it shimmers. Add the okra in a single layer and let it sit without stirring for 2 to 3 minutes, until the cut sides pick up some color. Stir once and let it cook another 2 minutes. This step gets you a little char on the okra and cuts down on the sliminess.
- 2
Reduce the heat to medium. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the onion softens and starts to turn translucent.
- 3
Add the garlic and smoked paprika and stir everything together. Cook for about 1 minute until the garlic is fragrant but not browned.
- 4
Add the tomatoes along with any juices. If you are using canned, crush them roughly as they go in. Stir to combine, scraping up anything stuck to the bottom of the pan.
- 5
Reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes have broken down into a loose sauce and the okra is fully tender. Taste and adjust salt. Serve hot or at room temperature.
Notes from our kitchen
- Do not skip the initial high-heat sear on the okra. Dry heat before liquid is the main trick for keeping this dish from turning gluey.
- A 14.5-oz can of whole peeled tomatoes is a perfectly good substitute when fresh tomatoes are not at their peak. San Marzanos or any Florida-grown canned brand both work.
- This reheats well the next day. The flavors settle and it actually gets better after a night in the fridge.
Common questions
How do I keep okra from getting slimy?
Two things help: start with dry okra (pat it with a paper towel after slicing) and sear it in a hot, dry-ish pan before any liquid touches it. The slime is there, but heat and acid from the tomatoes both break it down by the time the dish is done.
Can I add protein to make this a main dish?
Sure. A couple of Altamont pasture-raised eggs cracked in during the last few minutes of cooking, covered until the whites set, turns this into a solid weeknight meal. Gulf shrimp stirred in with the tomatoes works well too.
What does this go with?
It is a natural next to grilled chicken, pork chops, or anything saucy that wants something vegetable-forward on the side. It also holds its own spooned over white rice or with a piece of good bread.