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My Stewed Okra and Tomatoes will tantalize your taste buds! This easy recipe is perfect for a fast side dish that’s warm and hearty to the soul.
Stewed okra is a big deal in the south! Its stew is made with okra, tomatoes, and other vegetables. It’s usually served over rice, and it’s a great way to get in a healthy serving of vegetables!
Stewed tomatoes and okra is a classic southern side dish that can be made with fresh or frozen okra. It’s simple to make and can be easily tailored to your liking.
The best stewed okra and tomatoes you’ll ever have will be the ones that are cooked with love. The okra is tender, not slimy, and the tomatoes add a touch of sweetness to the mix. It’s well seasoned, not lacking anything, just the perfect balance of flavors.
This stewed okra and tomato dish is perfect for a fall evening when the weather is starting to cool down, and you want something warm and comforting. It’s also perfect for a winter meal when you need something to warm you up from the inside out. And it’s always a hit at potlucks!
Key Ingredients
Here are the main ingredients for making a superb pot of stewed okra.
Fresh Okra
Make sure you buy okra that is army green without any spots over them. Fresh okra pops when rolled between your fingers, and you’ll need to place it near your ear to hear.
Canned Tomatoes
I love using canned diced tomatoes because they’re available year-round.
Vegetables
I had to use the trinity, onion, celery, and bell pepper in this dish. They complement okra and tomatoes very well.
Vinegar
Using white vinegar is a fast trick to removing okra’s slimy texture.
Chicken Stock
The low-sodium chicken stock is going to help stew the tomatoes and okra.
How to make Stewed okra and tomatoes recipe
To make a pot of okra and tomatoes that taste like you worked on it all day but only took you 30 minutes, follow these steps.
Step 1: In a large pot over medium heat, add oil and butter; once the butter has melted, add onion, bell pepper, and celery, and cook for a couple of minutes. Stir in the okra and garlic; you don’t have to cook it for a long time because we’re stewing it. Add diced tomatoes, vinegar, bay leaves, salt, black pepper, Italian seasoning, cayenne, and chicken stock.
Step 2: Bring it to a boil, then simmer for 20 minutes, stirring occasionally to ensure nothing sticking to the bottom and burning. The okra is ready when you can easily pierce it with a fork. Serve immediately over cooked rice.
Pro Recipe Tips & Tricks
Here are some things to keep in mind while making this recipe
- You only need to slice off the top of the fresh okra. However, I have seen recipes where folks just throw the whole okra in.
- If you use frozen okra, thaw it before using it.
- You can use thawed frozen okra as a swap for fresh okra.
- If cayenne pepper is too spicy for you, swap in red pepper flakes.
- You can make this recipe vegan by swapping vegetable stock for chicken stock.
- If you’re a fan of apple cider vinegar, use it in place of white vinegar.
- I find Hunt’s diced tomatoes to have a superior flavor compared to other brands.
- You can use fresh tomatoes or tomato sauce as a swap for canned tomatoes.
- The slime from okra is a natural thickener and will give the stewed okra the perfect texture.
- If you want to stretch the meal, slice the fresh okra to feed more people.
FAQs
Here are the top questions readers have about making southern stewed okra and tomatoes.
The best way to ensure your okra doesn’t have any slime is to add a little vinegar to the dish. The acid in vinegar breaks down the slimy texture that okra naturally produces.
Yes, you can freeze stewed okra and tomatoes. Simply place the stew in an airtight container and freeze for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat it on the stove.
Okra is a vitamin-rich, low-calorie vegetable high in Vitamin A, Vitamin C, B-Complex, and Folate. Mucilage, found in okra, aids digestion and helps combat constipation.
Store leftover stewed okra will remain fresh, covered in an airtight container for 7 days in the fridge.
Freeze stewed okra for up to 3 months in a freezer-safe container. Thaw for 24 hours before reheating.
Reheat cold okra with ¼ cup of stock in a medium pot over medium heat, covered for 8-10 minutes or until hot.
More Side Recipes
If you love this southern classic, I’m sure you’ll love these too.
- Southern Green Beans
- Southern Potato Salad
- Candied Yams
- Instant Pot Collard Greens
- Healthy Baked Sweet Potatoes
Latest Recipe Video:
Before You Begin
Here are the steps I use to get organized.
Step 1: Put all the ingredients for your stewed okra and tomatoes on the counter.
Step 2: Measure everything into individual bowls.
Step 3: We don’t want any surprises, so test the hand mixer to ensure it works before getting started.Step 4: Start following the recipe and get ready for the best stewed okra and tomatoes you’ve ever had.
I hope you enjoy this recipe as much as my family and I do. Be sure to leave a comment and star rating below. And don’t forget to share the love by tagging your friends on social media. Until next time, let’s eat!
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Stewed Okra and Tomatoes
Ingredients
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 1 bell pepper chopped
- 2 stalks celery chopped
- 2 lbs. fresh okra tops removed
- 6 garlic cloves chopped fine
- 28 oz. canned diced tomatoes
- 1 teaspoon white vinegar
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 ½ teaspoons black pepper
- 1 teaspoon Italian seasoning
- ¼ teaspoon cayenne
- 1 ¼ cup low-sodium chicken stock
- 3 cups cooked rice
Instructions
- In a heavy bottom pot over medium heat, add oil and butter; once the butter is melted, add onion, bell pepper, and celery cook for 2 minutes. Stir in okra and garlic and cook for 1 minute.
- Add diced tomatoes, vinegar, bay leaves, salt, pepper, Italian seasoning, cayenne, and chicken stock, bring to a boil, then simmer for 20 minutes, stirring occasionally, until okra is easily pierced with a fork. Tasted and adjust seasoning. Serve hot over cooked rice.
Notes
- You only need to slice off the top of the fresh okra. However, I have seen recipes where folks just throw the whole okra in.
- If you use frozen okra, thaw it before using it.
- You can use thawed frozen okra as a swap for fresh okra.
- If cayenne pepper is too spicy for you, swap in red pepper flakes.
- You can make this recipe vegan by swapping vegetable stock for chicken stock.
- If you’re a fan of apple cider vinegar, use it in place of white vinegar.
- I find Hunt’s diced tomatoes to have a superior flavor compared to other brands.
- You can use fresh tomatoes or tomato sauce as a swap for canned tomatoes.
- The slime from okra is a natural thickener and will give the stewed okra the perfect texture.
- If you want to stretch the meal, slice the fresh okra to feed more people.
