okra and tomato recipe

Written ByJenny Smyth Posted on
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The Best okra and tomato recipe

I’m so excited to share this okra and tomato recipe with you all. I’ve been making it for years, and it’s always a hit with my family.

The dish is a staple in many Southern households, and I think it’s because the combination of okra and tomatoes is just perfect. The okra adds a nice texture, while the tomatoes bring a burst of juicy flavor.

I love how easy it is to make, too – just sauté the okra in some oil until it’s tender, then add in the chopped tomatoes and a bit of seasoning. It’s one of those recipes that’s perfect for a weeknight dinner or a special occasion like Thanksgiving or Christmas.

My kids love helping me cook this one, too – they’re always so excited to get their hands dirty and help with the chopping and stirring. And let’s be real, who doesn’t love a good excuse to eat more veggies?

The health benefits of this recipe are amazing – okra is packed with fiber and vitamins, while tomatoes are full of antioxidants and lycopene. Plus, it’s just so versatile – you can serve it as a side dish, add it to rice bowls or salads, or even use it as a topping for tacos or grilled meats.

I’ve made this recipe for countless potlucks and family gatherings, and it always gets rave reviews. It’s just one of those recipes that never fails to impress.

Okra and Tomato Stew

4.7 from 1325 votes

A classic Southern-style stew combining tender okra with ripe tomatoes, onions, and aromatic spices. This comforting dish is perfect as a side or served over rice for a hearty meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Stew

1 pound fresh okra, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
4 large ripe tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup water or vegetable broth
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium-high heat until shimmering.
2Add the sliced okra and cook for 5 to 7 minutes, stirring occasionally, until the okra is lightly browned and the slime has reduced.
3Add the diced onion and cook for 3 to 4 minutes, stirring frequently, until the onion becomes translucent and soft.
4Stir in the minced garlic and cook for 30 seconds until fragrant.
5Add the chopped tomatoes, smoked paprika, cumin, salt, black pepper, and water or broth.
6Bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the skillet, and let it cook for 15 to 20 minutes until the okra is tender and the flavors have melded together.
7Uncover the skillet and increase the heat to medium-high.
8Cook for 2 to 3 minutes, stirring gently, until the sauce thickens slightly.
9Remove from heat and garnish with fresh parsley before serving.

🔧Equipment

Large skillet or sauté pan with lid
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 24g🥦Dietary Fiber: 7g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a spicier version, add a pinch of cayenne pepper or a chopped jalapeno with the onions. To reduce okra sliminess, soak sliced okra in vinegar water for 10 minutes before cooking, then drain and pat dry.

Watch Video Of How Okra and Tomato Stew Works

This okra and tomato recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick weeknight dinner. One of my favorite things about this recipe is how well it stores – you can make the sautéed okra ahead of time and store it in an airtight container in the fridge for up to two days.

Then, simply reheat the mixture with some chopped tomatoes and serve. You can also freeze leftovers for later use – just thaw them out when you’re ready for another delicious meal.

❓ Frequently Asked Questions About Okra and Tomato Stew

Q: What type of okra should I use for this recipe?

I prefer to use frozen okra for this recipe because it’s easier to find in most supermarkets and has a better texture than fresh okra.

Q: Can I use fresh tomatoes instead of canned?

While you can use fresh tomatoes, keep in mind that they’ll add more moisture to the dish and might make it slightly more acidic.

Q: How do I know if my okra is cooked through?

The okra should be tender but still have some crunch to it – if you overcook it, it’ll become mushy.

Q: Can I make this recipe in advance?

You can sauté the okra and store it in an airtight container in the fridge for up to two days before adding the tomatoes.

Q: What’s the best way to serve this recipe?

You can serve it as a side dish, add it to rice bowls or salads, or even use it as a topping for tacos or grilled meats.

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