Rinse the okra, trim the ends, and cut into pieces (cut each okra into 2-3 pieces, depending on its size). You'll end up with about 1.25 lb. okra.
Heat the olive oil in a large, heavy pan over medium-high heat, about 2 minutes. Add the onion and salt, and sauté until tender, stirring often, about 3 minutes. Add the garlic and sauté 1 more minute, then add the paprika and cumin and cook, stirring, for 30 seconds, until fragrant.
Add the okra. Cook 1 minute, stirring, then add the tomatoes. Bring to a boil, then lower heat to medium-low and cook, covered, for 15 minutes, stirring occasionally, until okra is tender.
Remove from heat. Season with freshly ground black pepper. Serve immediately.
If using regular diced tomatoes, give them a quick extra chop.