To read my deep thoughts on okra, check out my okra post from a few years ago.
Or, I’ll just summarize here-
I happen to love okra. I grew up with it, and maybe that’s why, but I think it has such a cool and unique flavor profile, with a great culinary history. I mainly ate okra stewed with tomatoes growing up, because that’s the southern way to do it, but I know a lot of people enjoy it fried as well.
Now this happens to be my favorite way to make okra. (And let the record show that I actually made this up almost 10 years ago. It’s true! Back then, when I did it for the first time, there was nothing to be found online about roasting okra, or even slicing it this way. Yep, I’m a trail blazer. You’re welcome, Mr. Okra.) Roasting okra gives it such a great crunch and really brings out its natural flavor. And then when you pair it with its old pal, Mr. Tomato, things just get even better. When you roast cherry or grape tomatoes, they become sweet and their flavors concentrate, and they’re such a wonderful compliment to the earthy flavor of the okra.
So if you’re a fan of the traditional stewed okra and tomatoes, I urge you to try it this way. Now is a great time to go to your farmer’s market and buy your ingredients to make this, and it’ll cost you next to nothing to do it. I promise you won’t be disappointed!
R O A S T E D O K R A & T O M A T O E S
serves 4-6 as a side
Slice 1 pound of okra lengthwise, down the middle, exposing their little seedy insides.
Place on an oiled cookie sheet with 1 pint of grape or cherry tomatoes, kept whole.
Add to it 1 large yellow/white onion, sliced.
Drizzle with more oil to lightly coat the veggies.
Season well with kosher salt and a couple pinches of sugar.
Roast in a 450 degree oven for about 20 minutes.
Toss and flip, then roast for another 10-20 minutes, or until the tomatoes have shriveled and the okra and onions are golden brown and a bit crispy.
Serve as a side to any of your favorite summertime meat dishes, or however your heart desires.