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Stewed Okra and Tomatoes Recipe

4.7 from 123 reviews

A flavorful and nutritious stewed okra and tomatoes dish, perfect as a comforting side or light main. This recipe combines fresh okra, savory onions, garlic, and a blend of spices simmered in diced tomatoes and vegetable broth for a tender, aromatic stew.

Ingredients

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Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups sliced okra (fresh or frozen)
  • Salt and pepper, to taste
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1 15-ounce can diced tomatoes
  • 1/2 cup vegetable broth
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the aromatics.
  2. Sauté aromatics: Add chopped onion and minced garlic to the skillet. Cook for about 5 minutes until softened and fragrant, building the base flavor.
  3. Sauté okra: Add sliced okra, salt, pepper, onion powder, cayenne pepper, and paprika. Sauté for 6-8 minutes until the okra begins to soften and releases some moisture.
  4. Simmer: Pour in diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer gently for 18-22 minutes until the okra is fully tender and flavors meld.
  5. Finish: Stir in lemon juice to brighten the flavors. Adjust seasoning if necessary. Serve the stew hot, garnished with fresh chopped parsley.

Notes

  • Use fresh okra for best texture, but frozen works well in a pinch.
  • Adjust cayenne pepper to control spice level or omit for a milder dish.
  • This stew pairs wonderfully with rice, cornbread, or as a side to grilled meats.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: stewed okra, okra and tomatoes, southern side dish, vegetarian stew, okra recipe