This is my version of the Southern side stewed okra and tomatoes. If you are like me and do not enjoy slimy okra, this recipe is for you. By roasting the okra, the okra becomes tender and slightly crispy in the oven.
Roasted Okra and Tomatoes
Print RecipeIngredients
- ½ pound fresh okra (or frozen and thawed) (about 20 pods)
- 10 grape tomatoes, halved
- ½ tablespoons extra-virgin olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon cracked black pepper
Instructions
1
Preheat the oven to 400 degrees F.
2
Trim off the okra stems, and then transfer the okra to a baking sheet.
3
Add the tomato halves.
4
Drizzle the olive oil over the okra and tomatoes. Toss on the baking sheet to ensure the okra and tomatoes are well coated.
5
Bake for about 20 minutes, until tender and light brown, tossing halfway through the baking time.
6
Season to taste with salt.
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