Sautéed Okra and Tomato Medley with Fresh Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender okra and ripe tomatoes simmered with herbs for a simple, flavorful side dish that highlights Florida's summer produce. This southern-inspired vegetarian ready in about 35 minutes pairs okra, tomato, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Southern cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Trim the okra and slice into 1/2-inch rounds. Dice the tomato and thinly slice the red onion.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 1 cup sliced okra and cook for 5 minutes, stirring occasionally, until softened.
  3. Step 3: Add the 1 medium diced tomato and 1/2 cup sliced red onion. Season with 1/4 tsp salt and 1/8 tsp black pepper, then cook for 8 minutes, stirring until tomatoes break down and okra is tender.
  4. Step 4: Stir in 1 tbsp fresh basil and 1 tsp fresh thyme, cooking for 1 more minute until herbs are fragrant.

Frequently asked questions

How long does Sautéed Okra and Tomato Medley with Fresh Herbs take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Okra and Tomato Medley with Fresh Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep okra from drying out.

Can I substitute ingredients in Sautéed Okra and Tomato Medley with Fresh Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Okra and Tomato Medley with Fresh Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Okra and Tomato Medley with Fresh Herbs?

Southern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes