Stewed Okra and Tomatoes: A Southern Comfort Classic

If you’re craving a down-home, soul-warming dish that brings a little heat, a lot of flavor, and some classic Southern charm to your kitchen, then this Stewed Okra and Tomatoes recipe is the one for you! With just the right balance of savory, tangy tomatoes and perfectly sautéed okra, this dish packs a punch in every bite. Whether you’re a seasoned cook or a kitchen newbie, this recipe is simple to whip up, yet it’ll leave your guests thinking you spent all day perfecting it. Let’s get started, y’all!

Let me tell you why Stewed Okra and Tomatoes should be on your cooking radar. First, it’s got that unmistakable Southern comfort factor that brings you back to family dinners and warm, welcoming kitchens. Okra is a Southern staple that often gets a bad rap because of its sliminess, but when cooked right, it transforms into tender bites of pure goodness. Pair that with rich, flavorful tomatoes and a hint of spice, and you’ve got a dish that’s healthy, filling, and full of flavor.

This dish is also incredibly versatile! It can be a hearty side for your barbecue, a satisfying vegetarian main, or a mouth-watering accompaniment to almost any protein. Plus, it’s budget-friendly and can feed a crowd, which is perfect for those family gatherings where you need to stretch your ingredients but still want to deliver big flavor. Stewed Okra and Tomatoes is where comfort food meets fresh ingredients, and once you make it, you’ll keep coming back to it.

Ingredients

Here’s what you’re going to need to make this flavorful dish:

• 2 tablespoons olive oil (get yourself some quality stuff)
• 4 cups fresh okra, trimmed and cut into 1 1/2-inch slices
• 1 tablespoon bacon fat (or vegetable oil, if you prefer)
• 1/2 medium yellow onion, thinly sliced
• 1 jalapeno, stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (28-ounce) can whole tomatoes, drained and roughly chopped (San Marzano tomatoes are a winner here)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 fresh bay leaves
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• 2 tablespoons red wine vinegar
• 1 1/2 cups chicken stock or vegetable stock

Step-by-Step Guide to Preparing Stewed Okra and Tomatoes

Step 1: Prep Your Ingredients
Before you jump into cooking, make sure you’ve got everything ready. Trim and cut your okra, slice the onions, mince the garlic, and chop that jalapeno. Get your cans of tomatoes drained and chopped. Have everything set out within arm’s reach so you can keep things moving smoothly.

Step 2: Sauté the Okra
In a large skillet, heat your olive oil over medium-high heat. Toss in the okra and let it cook for 5 to 8 minutes. The goal here is to get the okra browned slightly while cooking away most of that ‘slime.’ Trust me, with a little patience, the okra transforms beautifully. Once the okra’s looking good, set it aside.

Step 3: Cook the Aromatics
In the same pan, add your bacon fat (or vegetable oil if you’re keeping it plant-based). Throw in your sliced onions, chopped jalapeno, and minced garlic. Sauté for about 3 minutes until everything’s softened up and fragrant. This right here is where the flavor starts to build!

Step 4: Build the Tomato Sauce
Now it’s time to take things up a notch. Stir in the tomato paste and let it cook for about a minute to bring out that deep tomato flavor. Then, add in the chopped tomatoes, kosher salt, black pepper, bay leaves, fresh rosemary, red pepper flakes, and red wine vinegar. Give it a good stir, making sure everything’s well combined.

Step 5: Simmer to Perfection
Let that tomato mixture cook for about 10 minutes. You want the tomatoes to start breaking down and forming a thick, delicious sauce. After the 10 minutes, pour in the chicken or vegetable stock, bring it to a low simmer, and let it cook gently for another 15 minutes. This gives the flavors time to meld together and deepen.

Step 6: Add the Okra
Once your tomato sauce is rich and flavorful, it’s time to bring back the okra. Stir the sautéed okra into the sauce, raise the heat to medium, and let everything cook together for about 10 more minutes. Taste and adjust the seasoning as needed—whether it’s a little more salt, pepper, or even a touch more heat with red pepper flakes.

Step 7: Serve and Enjoy!
Remove the bay leaves, and your Stewed Okra and Tomatoes is ready to be served. You can spoon it over rice, serve it as a side dish, or let it shine as the main event. Whatever you do, be ready for some compliments!

Expert Tips and Tricks

• Buy Fresh Okra: Always aim for fresh, firm okra when making this dish. Avoid okra that’s overly large or tough, as it can be fibrous.
• Control the Slime: The key to reducing okra slime is cooking it over high heat and giving it enough time to brown. Don’t overcrowd the pan when sautéing.
• Use Fresh Herbs: Fresh rosemary and bay leaves really take this dish to the next level. If you only have dried herbs, use them sparingly, as they’re more potent.
• Tomato Quality Matters: Opt for San Marzano tomatoes if you can—they’re naturally sweet and less acidic, giving your sauce a richer flavor.
• Add Heat to Taste: The jalapeno and red pepper flakes bring the heat. If you want more spice, don’t be shy with the red pepper flakes or toss in an extra jalapeno.

15 Variations of Stewed Okra and Tomatoes

1. Creole Style: Add smoked sausage and a dash of Creole seasoning for a heartier dish.
2. Gumbo Inspired: Throw in shrimp or crawfish along with some file powder for a gumbo twist.
3. Spicy Andouille: Add Andouille sausage for a smoky, spicy kick.
4. Vegetarian Delight: Skip the bacon fat and use vegetable stock to make a satisfying vegetarian meal.
5. Curry Twist: Add a tablespoon of curry powder and some coconut milk for a unique flavor profile.
6. Southern Classic: Toss in diced ham or leftover pork for a meatier version.
7. Tex-Mex Flair: Add a can of black beans, some corn, and a squeeze of lime for a southwestern spin.
8. Extra Veggies: Stir in zucchini, bell peppers, or eggplant for added texture and flavor.
9. Cheesy Finish: Stir in some grated Parmesan or crumbled feta before serving for a creamy touch.
10. Peppers Galore: Use multiple types of peppers (bell, poblano, and serrano) for a pepper-packed dish.
11. Spiced Up: Add cumin, coriander, and paprika for a more complex flavor.
12. Garlic Lovers: Double the garlic if you’re a fan of bold, garlicky flavors.
13. Seafood Fusion: Add cooked crab meat or scallops to make it a seafood lover’s dream.
14. Lemon and Herbs: Brighten the dish with a squeeze of lemon juice and a handful of fresh parsley.
15. Bacon Lovers: Stir in crispy bacon bits right before serving for an extra savory punch.

What to Serve with Stewed Okra and Tomatoes

Wondering what pairs perfectly with this comforting dish? Here are some mouth-watering ideas:

1. Steamed Rice: A classic pairing that absorbs all that rich tomato goodness.
2. Cornbread: Sweet or savory, cornbread is the perfect sidekick to soak up those juices.
3. Grilled Chicken: The smoky, charred flavor of grilled chicken complements the tangy tomato base.
4. Fried Catfish: Southern fried catfish and stewed okra and tomatoes? Can’t go wrong.
5. Collard Greens: Add some Southern greens to the mix for a hearty, healthy plate.
6. Mashed Potatoes: Creamy mashed potatoes make a great base for the stew to rest on.
7. Polenta: For a bit of a twist, serve it over creamy polenta.
8. Quinoa: This superfood grain is a light and nutritious base for the dish.
9. Crispy Tofu: For a vegetarian option, serve with crispy tofu for a delicious contrast in textures.
10. Baked Sweet Potatoes: The sweetness of the potatoes pairs beautifully with the savory stew.
11. Roasted Brussels Sprouts: Their crispy, caramelized flavor balances the stew nicely.
12. Garlic Bread: Warm, crispy garlic bread is perfect for scooping up every last bite.
13. Grilled Steak: A juicy steak with this flavorful stew is a match made in heaven.
14. Corn on the Cob: Fresh, sweet corn adds a bright, summer flavor to the dish.
15. Sautéed Spinach: Light, garlicky spinach is a simple yet elegant side to serve with your stew.

Storage Tips

• Refrigerate: You can store leftover Stewed Okra and Tomatoes in an airtight container in the refrigerator for up to 4 days.
• Freeze: This dish freezes beautifully! Simply let it cool completely, then transfer to a freezer-safe container and store for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat gently on the stove.
• Reheat: Warm your leftovers over medium heat on the stovetop or pop them in the microwave for a quick fix.

How Much to Make for Family Gatherings?

When it comes to family gatherings, you want to make sure you’ve got enough to go around! For a typical gathering of 8 to 10 people, I’d recommend doubling the recipe. That way, everyone gets a generous serving, and you might even have some leftovers. If you’re feeding a larger crowd, say 20 or more, triple the recipe to ensure there’s plenty to go around.

How Far in Advance Can I Make Stewed Okra and Tomatoes?

This dish is a great make-ahead option. You can prepare it up to 2 days in advance and store it in the refrigerator. The flavors only get better as they meld together! If you’re making it for a big event, consider cooking it the day before and letting it rest in the fridge. Then, on the day of your event, all you need to do is reheat it gently on the stovetop.

Stewed Okra and Tomatoes: A Southern Comfort Classic

Author: Aaron Brown Courses:Uncategorized

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Ingredients

• 2 tablespoons olive oil
• 4 cups fresh okra, trimmed and cut into 1 1/2-inch slices
• 1 tablespoon bacon fat (or vegetable oil, if you prefer)
• 1/2 medium yellow onion, thinly sliced
• 1 jalapeno, stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (28-ounce) can whole tomatoes, drained and roughly chopped (San Marzano tomatoes are a winner here)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 fresh bay leaves
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• 2 tablespoons red wine vinegar
• 1 1/2 cups chicken stock or vegetable stock

Instructions

1. Before you jump into cooking, make sure you’ve got everything ready. Trim and cut your okra, slice the onions, mince the garlic, and chop that jalapeno. Get your cans of tomatoes drained and chopped. Have everything set out within arm’s reach so you can keep things moving smoothly.
2. In a large skillet, heat your olive oil over medium-high heat. Toss in the okra and let it cook for 5 to 8 minutes. The goal here is to get the okra browned slightly while cooking away most of that ‘slime.’ Trust me, with a little patience, the okra transforms beautifully. Once the okra’s looking good, set it aside.
3. In the same pan, add your bacon fat (or vegetable oil if you’re keeping it plant-based). Throw in your sliced onions, chopped jalapeno, and minced garlic. Sauté for about 3 minutes until everything’s softened up and fragrant. This right here is where the flavor starts to build!
4. Now it’s time to take things up a notch. Stir in the tomato paste and let it cook for about a minute to bring out that deep tomato flavor. Then, add in the chopped tomatoes, kosher salt, black pepper, bay leaves, fresh rosemary, red pepper flakes, and red wine vinegar. Give it a good stir, making sure everything’s well combined.
5. Let that tomato mixture cook for about 10 minutes. You want the tomatoes to start breaking down and forming a thick, delicious sauce. After the 10 minutes, pour in the chicken or vegetable stock, bring it to a low simmer, and let it cook gently for another 15 minutes. This gives the flavors time to meld together and deepen.
6. Once your tomato sauce is rich and flavorful, it’s time to bring back the okra. Stir the sautéed okra into the sauce, raise the heat to medium, and let everything cook together for about 10 more minutes. Taste and adjust the seasoning as needed—whether it’s a little more salt, pepper, or even a touch more heat with red pepper flakes.
7. Remove the bay leaves, and your Stewed Okra and Tomatoes is ready to be served. You can spoon it over rice, serve it as a side dish, or let it shine as the main event. Whatever you do, be ready for some compliments!