Okra in Sweet Tomato Sauce
This Vietnamese-inspired dish features tender okra pods simmered in a delicious sweet and salty tomato sauce! This healthy and comforting side dish is packed with flavor and pairs perfectly with steamed white rice, quinoa, or couscous.
Ingredients
- 5 small tomatoes about 16 ounces (450g)
- 1 tbsp oil
- 2 cloves of garlic
- 1 tbsp ketchup
- 1 tbsp soy sauce
- 1 tbsp granulated sugar
- 1/8 tsp ground black pepper
- 1 tsp cornstarch diluted in 1 tbsp water
- 12 okra pods about 6.5 ounces (185g)
Instructions
- Clean the okra. Clean the okra under cold water to remove any possible dirt. Next, trim the stem ends of the okra pods.
- Boil it. Bring a large pot of water to a boil. Once boiling, add the okra and cook for 7-15 minutes. The cooking time will largely depend on the type and size of your okra. Keep an eye on it and remove it from the heat once the okra is fork-tender.
- Rinse and drain. Drain the okra and rinse it under cold water. Drain again and set aside while you prepare the sauce.
- Blend the tomatoes. Quarter the tomatoes and add them to a blender. Blend on medium speed for 4-6 seconds or until roughly chopped. Note: if you prefer a smooth sauce, blend for longer.
- Sauté the garlic. Heat the oil in a large non-stick skillet or saucepan. Once hot, add the minced garlic and sauté for 2 minutes.
- Cook the tomato sauce. Next, pour in the blended tomatoes. Bring the sauce to a simmer and cook for 5-7 minutes or until the tomatoes no longer have a raw smell and the sauce has thickened. Add the ketchup, soy sauce, sugar, and ground black pepper, and cook for one more minute.
- Add the okra. Add the cooked and drained okra to the tomato sauce. Let the okra simmer in the sauce for another 3-5 minutes, stirring regularly.
- Thicken the sauce. Finally, dissolve the cornstarch in a tablespoon of water to make a slurry. Pour the slurry into the tomato sauce and stir to combine. Cook for another 30 seconds or until the sauce has thickened. Serve hot!
- This okra dish is best served the same day but it will keep for up to 2 days in the refrigerator.
Notes
- Adjust the cooking time. Depending on the size and variety of your okra, you might have to adjust the boiling time. Some varieties will take much longer to cook than others.
- Do not overcook the okra. This will prevent it from becoming mushy or too slimy. Stop cooking as soon as the okra is fork-tender.
- Taste and adjust the seasonings. Once the tomato sauce is cooked, taste it and adjust the amount of sugar and/or soy sauce to your liking. If the sauce is too salty, add a bit more water.
Nutrition
Serving: 1 serving | Calories: 186 kcal | Carbohydrates: 27.5 g | Protein: 4.6 g | Fat: 7.5 g | Saturated Fat: 1 g | Sodium: 553 mg | Potassium: 870 mg | Fiber: 5.9 g | Sugar: 15.7 g | Calcium: 107 mg | Iron: 1 mg