Step 1

Clean the okra. Clean the okra under cold water to remove any possible dirt. Next, trim the stem ends of the okra pods.

Step 2

Boil it. Bring a large pot of water to a boil. Once boiling, add the okra and cook for 7-15 minutes. The cooking time will largely depend on the type and size of your okra. Keep an eye on it and remove it from the heat once the okra is fork-tender.

Step 3

Rinse and drain. Drain the okra and rinse it under cold water. Drain again and set aside while you prepare the sauce.

Step 4

Blend the tomatoes. Quarter the tomatoes and add them to a blender. Blend on medium speed for 4-6 seconds or until roughly chopped. Note: if you prefer a smooth sauce, blend for longer.

Step 5

Sauté the garlic. Heat the oil in a large non-stick skillet or saucepan. Once hot, add the minced garlic and sauté for 2 minutes.

Step 6

Cook the tomato sauce. Next, pour in the blended tomatoes. Bring the sauce to a simmer and cook for 5-7 minutes or until the tomatoes no longer have a raw smell and the sauce has thickened. Add the ketchup, soy sauce, sugar, and ground black pepper, and cook for one more minute.

Step 7

Add the okra. Add the cooked and drained okra to the tomato sauce. Let the okra simmer in the sauce for another 3-5 minutes, stirring regularly.

Step 8

Thicken the sauce. Finally, dissolve the cornstarch in a tablespoon of water to make a slurry. Pour the slurry into the tomato sauce and stir to combine. Cook for another 30 seconds or until the sauce has thickened. Serve hot!

Step 9

This okra dish is best served the same day but it will keep for up to 2 days in the refrigerator.