Stewed Okra and Tomatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 people
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Calories
315 kcal
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Course
Side Dish
Stewed Okra and Tomatoes
Description
Stewed Okra and Tomatoes melds the distinctive texture of fresh okra with a rich, tomato-based sauce. Initially, the okra is sautéed to minimize its natural slime and develop subtle browning. In a separate pan, onions, jalapeño, and garlic are cooked until softened, then tomato paste and canned whole tomatoes are added to form a thick paste. Seasonings including kosher salt, black pepper, bay leaves, rosemary, and red pepper flakes contribute layers of flavor. Red wine vinegar adds acidity, while chicken or vegetable stock provides depth and moisture during the final simmer. After the liquids meld, the okra is reintegrated and simmered until tender. The dish offers a balance of herbaceous, spicy, and tangy notes with a stew-like consistency.
This preparation is often served warm alongside meats, rice, or cornbread, providing a vegetable course with a robust tomato flavor and a soft, stewed okra texture. The balance of spices and vinegar brightens the dish and cuts through the richness of the bacon fat used.
For best results, the stew can be made a day ahead, allowing flavors to meld further. If reheating results in a thicker sauce than desired, adding a bit more stock can loosen the consistency. Adjust seasoning after reheating to suit taste.
Ingredients
- 2 tablespoon olive oil quality
- 4 cups okra cut into 1 & ½ inch slices, trimmed, fresh
- 1 tablespoon bacon fat or vegetable oil
- ½ yellow onion thinly sliced, medium
- 1 jalapeño stemmed, seeded, and finely chopped
- 3 garlic minced, cloves
- 1 tablespoon tomato paste
- 1 oz can whole tomatoes drained and roughly chopped (We love San Marzano!)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 4 bay leaf fresh
- 1 teaspoon rosemary chopped, fresh
- ½ teaspoon red pepper flakes
- 2 tablespoon red wine vinegar
- 1 & ½ cups chicken stock or vegetable stock
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the okra and saute for 5 to 8 minutes until the okra starts to slightly brown and most of the 'slime' has disappeared. Set aside.
- In a medium skillet, heat the bacon fat over medium-high heat. Add the onion, jalapeno, and garlic and saute for 3 minutes.
- Add the tomato paste, tomatoes, salt, pepper, bay leaves, rosemary, red pepper flakes, and vinegar.
- Cook for 10 minutes, until the tomatoes start to break down and start forming something like a paste.
- Add the stock and simmer for 15 minutes longer over low heat.
- Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
- Taste, and adjust seasonings, as needed. Remove bay leaves and serve at once.
Notes
- This stew can be prepared in advance and reheated about 30 minutes before serving for convenience.
- If the stew thickens too much upon standing or reheating, thin it with additional chicken or vegetable stock to reach desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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