okra and tomato recipe

Written BySheba G Updated On
okra and tomato recipe
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The Best okra and tomato recipe

I first discovered the okra and tomato recipe on a trip to the Southern United States, where it was served at a family gathering. The combination of tender okra and juicy tomatoes in a rich and tangy sauce was an instant hit with me and my family.

We loved the way the flavors came together, and the way the okra added a nice texture to the dish. Since then, we’ve made this recipe countless times, and it’s always a crowd-pleaser.

Whether we’re serving it at a family dinner or a potluck, this recipe never fails to impress. I love that it’s easy to make and requires minimal ingredients, but still packs a big flavor punch.

My kids adore helping me prepare the okra by snapping off the ends and slicing them into bite-sized pieces – it’s a fun task that they look forward to every time we make this recipe. And as for me, I appreciate how versatile this dish is – we can serve it as a side dish, add it to rice or pasta for a hearty meal, or even use it as a topping for tacos or burgers.

It’s a true favorite in our household, and one that I’m confident will become yours too.

Okra and Tomato Stew

Okra and Tomato Stew

4.6 from 1622 votes

A classic Southern-style stew combining tender okra with ripe tomatoes 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 lb fresh okra, trimmed and sliced into 1/2-inch rounds
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
4 large ripe tomatoes, diced (or 1 can (14 oz) diced tomatoes)
1/2 cup vegetable broth or water
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and black pepper to taste
1 tbsp apple cider vinegar (optional)
2 tbsp fresh parsley or cilantro, chopped for garnish

👨‍🍳Directions

1Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.
2Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
4Then add the sliced okra and cook for 3 to 4 minutes, stirring occasionally, until the okra begins to brown slightly and loses its raw green color.
5Stir in the diced tomatoes, vegetable broth, smoked paprika, and ground cumin.
6Season with salt and black pepper to taste.
7Bring the mixture to a gentle simmer over medium heat.
8Reduce the heat to low and let the stew simmer uncovered for 20 to 25 minutes, stirring occasionally, until the okra is tender and the tomatoes have broken down into a thick sauce.
9The okra should be easily pierced with a fork but not mushy.
10Remove from heat and stir in the apple cider vinegar if using, which brightens the flavors.
11Taste and adjust seasoning with additional salt and pepper if needed.
12Garnish with fresh parsley or cilantro before serving.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons
Measuring cups

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 24g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 5g

📝Notes

For a spicier version, add a pinch of cayenne pepper or a chopped jalapeno along with the garlic. This stew thickens as it cools; add a splash of broth or water when reheating to restore consistency.

Watch Video Of How Okra and Tomato Stew Works

This okra and tomato recipe has been a staple in our household for years, and for good reason – it’s incredibly easy to make, packed with nutrients, and delicious enough to please even the pickiest eaters. Whether you’re serving it at a family dinner or packing it for lunch, this recipe is sure to be a hit.

One of my favorite things about this recipe is how well it reheats – simply store any leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. When reheating, I like to add a squeeze of fresh lemon juice to brighten up the flavors.

❓ Frequently Asked Questions About Okra and Tomato Stew

Q: What type of okra is best for this recipe?

For this recipe, I recommend using ladyfingers or Clemson Spineless okra varieties. They have a milder flavor and tenderer texture than other types of okra.

Q: Can I substitute other vegetables for the okra?

While okra is the star of this recipe, you can experiment with other vegetables like zucchini or yellow squash if you prefer. However, keep in mind that these substitutes may change the flavor and texture of the dish.

Q: How do I prevent the okra from becoming mushy?

To avoid mushy okra, cook it briefly before adding it to the tomato sauce. This will help preserve its texture and prevent it from breaking down.

Q: Can I make this recipe in advance?

This recipe is best served fresh, but you can prepare the tomato sauce and cook the okra separately up to a day in advance. Store them in separate containers in the refrigerator until ready to assemble and serve.

Q: Is this recipe suitable for vegetarians or vegans?

This recipe is vegetarian-friendly, but not vegan since it contains butter. If you’re looking for a vegan version, consider substituting the butter with olive oil or another plant-based oil.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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