Okra Stewed with Tomatoes

Cooking Light
This recipe uses a simple trick to keep the texture of the okra firm: Coat with vinegar and salt before cooking. Even those who claim to dislike okra will be swayed by this stew, which is especially well liked in the Mediterranean.
8 servings (serving size: 3/4 cup)


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1 pound small okra pods
1 1/2 tablespoons white vinegar
1/4 teaspoon salt, divided
2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup chopped tomato
1/8 teaspoon sugar
1/8 teaspoon black pepper
1/4 cup chopped fresh parsley


Combine okra, vinegar, and 1/8 teaspoon salt in a bowl. Let stand 1 hour, stirring occasionally.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion, and sauté for 7 minutes or until tender. Stir in 1/8 teaspoon salt, tomato, sugar, and pepper. Reduce heat, and simmer for 15 minutes. Add okra mixture, and cook for 40 minutes or until tender, stirring occasionally. Stir in parsley.

Created date

September 2000

Nutritional Information

Calories 50
Caloriesfromfat 23 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.8 g
Carbohydrate 8.5 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.8 mg
Sodium 82 mg
Calcium 56 mg