Baked Okra in Tomato Sauce

Why You’ll Love This Recipe

This comforting Mediterranean-inspired dish turns humble okra into tender morsels bathed in a rich tomato sauce scented with garlic and herbs. A brief vinegar soak and initial roast help the pods keep their shape and eliminate excess mucilage, so the finished stew is silky rather than slimy. Serve it as a vegetarian main with crusty bread or as a vibrant side alongside grilled meats and cheeses.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh okra, stem ends trimmed

• Red wine vinegar

• Extra-virgin olive oil

• Yellow onion, finely diced

• Garlic cloves, minced

• Tomato passata or crushed tomatoes

• Flat-leaf parsley, chopped

• Dill or mint (optional)

• Water or low-sodium vegetable stock

• Sea salt and freshly ground black pepper

Directions

1. Rinse and thoroughly dry the okra. Sprinkle with red wine vinegar and let stand for 30 minutes, stirring once or twice.

2. Preheat the oven to 180 °C / 350 °F. Spread the okra on a parchment-lined tray, drizzle lightly with olive oil, and roast for 10–12 minutes until just beginning to color.

3. Meanwhile, warm 2 tablespoons of olive oil in a wide, oven-safe pan over medium heat. Sauté the onion until translucent (about 5 minutes), then add the garlic and cook 1 minute more.

4. Stir in the tomato passata, 250 ml (1 cup) water or stock, half of the chopped parsley, and a pinch each of salt and pepper. Bring to a gentle simmer.

5. Add the roasted okra to the sauce, turning gently to coat. Cover the pan (lid slightly ajar) and bake in the centre of the oven for 45–50 minutes, shaking the pan every 10 minutes instead of stirring to keep the pods intact.

6. Remove from the oven, taste and adjust seasoning, and scatter the remaining parsley (plus dill or mint, if using) before serving.

Servings and timing

• Yield: 4 generous servings

• Prep time: 15 minutes (plus 30 minutes soak)

• Cook time: 1 hour (12 minutes initial roast + 48 minutes bake/simmer)

• Total time: Approximately 1 hour 45 minutes

Variations

• Spicy Levantine twist: Add 1 teaspoon Aleppo pepper and finish with a splash of pomegranate molasses.

• Hearty protein boost: Nestle seared chicken thighs or lamb meatballs into the sauce before the baking stage.

• Smoky depth: Replace half the passata with fire-roasted diced tomatoes and add a pinch of smoked paprika.

• Greek cheese finish: Crumble feta over the dish during the final 5 minutes of baking for a creamy, salty topping.

Storage/Reheating

• Refrigerate cooled leftovers in an airtight container for up to 4 days.

• Freeze for up to 2 months; thaw overnight in the refrigerator.

• Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce as needed. Avoid vigorous stirring to keep the okra whole.

FAQs

How do I keep okra from becoming slimy?

Soaking in vinegar, drying thoroughly, and roasting before stewing drastically reduce mucilage.

Can I use frozen okra?

Yes. Skip the vinegar soak and roast the pods straight from frozen; reduce added liquid by about 60 ml (¼ cup).

Which tomatoes are best for the sauce?

A smooth passata yields a velvety finish, while crushed or fire-roasted tomatoes give more texture and complexity.

Must the dish be finished in the oven?

Baking provides steady, even heat and gentle reduction, but you may simmer covered on the stovetop over very low heat instead.

Is this recipe vegan?

Absolutely—so long as you do not add animal protein or cheese, the dish remains 100 % plant-based.

What herbs pair well besides parsley?

Fresh dill, mint, or oregano complement okra’s grassy notes; add them at the end to preserve aroma.

How spicy can I make it?

Add fresh chilies, cayenne, or harissa to taste. Begin with ¼ teaspoon cayenne and adjust upward as desired.

Can I prep this dish in advance?

Yes. Complete up to the end of step 4, cool, and refrigerate for up to 24 hours; finish baking just before serving.

What should I serve with baked okra in tomato sauce?

Offer crusty bread, warm pita, rice pilaf, or couscous. As a side, pair it with roasted chicken, grilled halloumi, or baked fish.

How do I thicken or thin the sauce?

If the sauce seems too thin, uncover for the last 10 minutes of baking. If too thick, stir in a few tablespoons of hot water until desired consistency is reached.

Conclusion

Baked Okra in Tomato Sauce is a timeless yet straightforward dish that elevates seasonal vegetables with minimal effort. By combining a simple pre-roast technique with slow braising in a fragrant tomato base, the recipe delivers tender okra without unwanted sliminess and a sauce rich enough to mop up with bread. Whether served as a light vegetarian main or an accompaniment to grilled meats, this dish promises deep flavor and satisfying comfort

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