Southern Okra and Tomatoes

Donna Brown


This dish is a bit spicy, but oh so good. It's great to use that fresh summertime garden okra, tomatoes and fresh green onions. Serve the okra over rice; it makes a wonderful side dish.

★★★★★ 2 votes
Stove Top


1 lb
fresh okra, tops removed and okra sliced (frozen okra just isn't the same)
1 can(s)
diced tomatoes (if using fresh tomatoes, peel and dice 4 or 5 tomatoes, depending on size and the amount you desire in your dish)
1 c
chicken broth
2 clove
garlic, sliced thin or minced
leeks or green onions, sliced thin
1/2 - 1 tsp
red pepper flakes, depending on taste
1 Tbsp
old bay seasoning, or use your favorite cajun-style seasoning
1/2 tsp
salt and pepper to your taste
cooked rice (i use brown rice, but your preference)
1-2 Tbsp
extra virgin olive oil (evoo)


1Saute garlic, onions or leeks, and red pepper flakes in EVOO. Right before it begins to brown, add the tomatoes (with juice). Add broth, oregano, Old Bay and then the okra, add salt and black pepper to taste. Mix well, cover, and simmer over med. heat about 10 minutes. Serve over hot rice. NOTE: This recipe is a bit spicy, so add red pepper flakes to your taste or omit them altogether, if you prefer.

About Southern Okra and Tomatoes

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy