Okra with Tomato Sauce

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of the best okra dishes I have ever sampled came about during a visit to Chapel Hill, North Carolina, where it was difficult to find a soul-food restaurant. I discovered Dip’s Country Kitchen, and enjoyed this simply made but delectable dish of okra with tomato sauce.


  • 2 pounds fresh baby okra, or 2 packages (10 ounces each) frozen whole okra
  • 4 cups canned tomatoes
  • 4 tablespoons butter
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Wash the okra well in cold water, whether fresh or frozen. If frozen is used, continue rinsing until the okra is defrosted. Drain well.
  • Put the okra in a saucepan and add about ½ cup cold water. Bring to the boil and cover. Let cook about 7 minutes.
  • Meanwhile, blend the tomatoes thoroughly in the container of a food processor or electric blender.
  • Drain the okra and add the tomatoes, butter, salt, and pepper. Bring to the boil, partly cover, and cook until the okra is tender, about 10 minutes.