stewed tomatoes and okra recipe

Written ByJenny Smyth Posted on
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The Best stewed tomatoes and okra recipe

I love cooking with my family, and one of our favorite recipes is stewed tomatoes and okra. It’s a classic Southern dish that’s easy to make and packed with flavor. My kids can’t get enough of it, and it’s a staple in our house for family gatherings.

The best part is that it’s super healthy, made with fresh veggies and herbs that are full of nutrients. I like to serve it over rice or with some crusty bread on the side. It’s a simple yet satisfying meal that everyone will enjoy.

I’ve been making this recipe for years, and it’s always a hit. I first learned about it from my grandmother, who learned it from her mother. It’s a traditional recipe that’s been passed down through generations, and I’m so glad I can continue the tradition with my own family.

The key to making a great stewed tomatoes and okra is to use fresh, high-quality ingredients. Don’t be afraid to use up those old tomatoes from the garden or pick some fresh okra from your local farmer’s market. The process of making stewed tomatoes and okra is pretty straightforward.

Simply chop up the veggies, sauté them in some oil until they’re tender, then add in some broth and let it simmer until the flavors meld together. You can also add in some spices or herbs to give it an extra boost of flavor. One of the things I love about this recipe is how versatile it is.

You can serve it as a side dish or add in some protein like chicken or beans to make it a full meal. It’s also perfect for meal prep – just make a big batch on Sunday and you’ll have lunch for the whole week.

Stewed Tomatoes and Okra

4.7 from 848 votes

A comforting Southern dish featuring stewed tomatoes and okra. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
2 cups okra, sliced
2 cups diced tomatoes, canned or fresh
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional)
1 tablespoon tomato paste
1 cup vegetable broth
1 tablespoon sugar (optional)
2 tablespoons chopped fresh parsley, for garnish

👨‍🍳Directions

1Heat the olive oil in a large skillet or Dutch oven over medium heat.
2Add the diced onion and bell pepper, then stir and sauté until the onions become translucent and the peppers soften, approximately 5 minutes.
3Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
4The garlic should become fragrant and lightly golden.
5Stir in the sliced okra and diced tomatoes.
6Cook for 5 minutes, stirring occasionally, until the okra begins to soften and the tomatoes start to break down.
7Add salt, black pepper, paprika, cayenne pepper (if using), and tomato paste to the skillet.
8Stir well to combine all the ingredients and cook for 2 minutes, allowing the spices to bloom and the flavors to meld.
9Pour in the vegetable broth and sugar (if using).
10Stir well to combine.
11Reduce the heat to low, cover the skillet, and let the stew simmer for 15-20 minutes, or until the okra is tender and the flavors have deepened.
12Stir occasionally to prevent sticking.
13Taste and adjust the seasoning if necessary.
14Garnish with chopped fresh parsley before serving.
15Serve the stewed tomatoes and okra hot, with crusty bread or rice if desired.

🔧Equipment

Large skillet or Dutch oven
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 3g❤️Cholesterol: 0mg🧂Sodium: 1200mg🌾Total Carbs: 35g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 6g

📝Notes

Tips: You can add other vegetables like carrots or celery for extra flavor and nutrition. If you prefer a thicker stew, you can simmer it uncovered for a longer period to reduce the liquid.

Watch Video Of How Stewed Tomatoes and Okra Works

This stewed tomatoes and okra recipe is perfect for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight meal.

The best part is that it stores well in the fridge for up to three days or freezes beautifully for up to six months.

When reheating, simply thaw overnight in the fridge then reheat over low heat until warmed through.

❓ Frequently Asked Questions About Stewed Tomatoes and Okra

Q: What type of tomatoes are best for this recipe?

For this recipe, you’ll want to use ripe but firm tomatoes. Heirloom or cherry tomatoes work well too.

Q: Can I substitute okra with another veggie?

While okra is a key ingredient in this recipe, you can substitute it with other veggies like zucchini or eggplant if you prefer.

Q: How long does this recipe take to make?

This recipe takes about 30 minutes to prepare and cook.

Q: Can I make this recipe in advance?

You can make the stewed tomatoes and okra up to 24 hours in advance – simply refrigerate or freeze until ready to serve.

Q: What if I don’t have any okra?

No worries! You can omit the okra altogether or substitute it with other veggies like carrots or bell peppers.

Q: Can I add any protein to this recipe?

Sure thing! You can add chicken, beef, pork, or tofu to make this recipe more substantial.

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