Braised Okra with Roasted Garlic and Tomato

braised okra with roasted garlic and tomato served with parmigiano-reggiano
Photo: Douglas Friedman
Prep Time:
30 mins
Total Time:
55 mins
4 to 6 Serves

When braised, okra takes on a smooth texture. In this comforting version that captures the deliciousness of late summer ingredients it's cooked alongside fresh tomatoes and roasted garlic. Serve on its own or over polenta, pasta, or rice


  • 1 head garlic

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling

  • Kosher salt and freshly ground pepper

  • 1 small onion, minced (1 cup)

  • 2 pounds beefsteak tomatoes, halved, seeds removed, and chopped (4 cups)

  • 8 ounces okra, trimmed and sliced into ¾-inch rounds (2 cups)

  • Parmigiano-Reggiano, grated, for serving


  1. Preheat oven to 350°F. Cut top third off of garlic head and place on a piece of parchment-lined foil. Drizzle with oil, season with salt and pepper, and wrap in foil.

  2. Roast until soft, about 1 hour. Let cool, then squeeze out cloves; mash with a fork into a paste. (You should have 1 tablespoon; if more, reserve extra for another use.)

  3. Heat a medium saucepan over medium-high heat; swirl in oil. Add onion, season with salt and pepper, and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add garlic paste and tomatoes; reduce heat to medium and cook, covered, stirring occasionally, until tomatoes begin to release some of their juices, about 8 minutes.

  4. Uncover and simmer 2 minutes more. Add okra; bring to a boil, then cover and simmer until just tender, 5 to 6 minutes. Serve over soft polenta with cheese, more oil, and pepper.

Related Articles