Okra in Tomato Sauce | The Jewish Week | Food & Wine

Okra in Tomato Sauce

Okra in Tomato Sauce

Okra in Tomato Sauce /Noah Fecks

Makes 4 to 6 servings

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1 pound okra

2 tablespoons extra-virgin olive oil, divided

1 onion, chopped

4 garlic cloves, minced

3 cups chopped fresh tomato

1/4 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon allspice

Juice of 1/2 a lemon

Salt to taste


Preheat the oven to 450°F. Line a sheet pan in aluminum foil.

Trim the okra by cutting off the tips and the stem ends. Toss them in 1 tablespoon of the

olive oil, and spread the okra on the prepared pan. Place the pan in the oven and cook for

approximately 15 to 20 minutes, or until the okra is tender and has begun to brown (fresher, smaller okra pods take less time to cook). Remove the okra from the oven.

While the okra is baking, set a large saucepan over medium-high heat. Add the remaining 1 tablespoon of olive oil, onion, and garlic and cook for 7 to 10 minutes, or until the onion becomes translucent and starts to brown. Add the tomato, chili powder, paprika, allspice, lemon juice, and salt and cook down until it is a thick sauce, 15 to 20 minutes.

Chop the okra into bite-size pieces (approximately ½ to 1 inch) and stir in with the tomato sauce.

How to Bring It!
This dish is best hot, but it can easily be briefly reheated because the okra and sauce are very forgiving. Place it back on a stovetop burner, in the oven, or even in the microwave for a few minutes to bring up to temperature.

Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press