Bring a gallon of water to a boil in a large pot. Add the okra, baking soda and 2 tablespoons salt. Cook the okra at a hard boil for 5 minutes. Strain the okra and plunge it into a large bowl of ice water (to stop the cooking). Once cool, drain the okra and set aside.

Heat the olive oil in a medium skillet over medium-high heat until warm, then add the tomatoes and garlic and cook for several minutes. Add the pepper flakes and sugar and cook for 10 minutes, stirring constantly. Add the oregano, basil and okra, reduce the heat to medium-low and cook for an additional 3 to 4 minutes.

Season the stew with salt and pepper to taste. Serve with Louisiana rice on the side.