Okra Stewed with Tomatoes

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)

Recipe from

Cooking Light

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


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.