Stewed Okra and Tomatoes are just so delicious.
This dish is wonderful anytime of the year, but we really love to serve them on a holiday table.
The flavors are deep and so comforting.
Fresh okra is great, but obviously isn’t always in season. Frozen okra that has been thawed works perfectly fine, too.
Okra, when prepare correctly, is so delicious.
So, okra can be a little slimy, (I know, I hate that word), so give these sliced gems a quick fry in some bacon fat (or vegetable oil) and you won’t believe how good this dish turns out.
You’ll notice as you sauté these in a nice hot skillet, the ‘slime-factor’ goes away.
Fried okra is a popular dish, especially in the South, but let me tell you, Stewed Okra with Tomatoes is something special.
The smell as it simmers on the stove is incredible. Stewed Okra and Tomatoes is just the best.
Stewed Okra and Tomatoes has been a favorite dish in our house for many years.
It is now a staple on our Thanksgiving table.
It is easy to prepare, and you can even make it in advance, and then re-heat just before serving.
We just can’t say enough about this amazing Stew Okra and Tomatoes recipe.
Make this and we feel quite certain you and your loved ones will love it as much as we do!
Let’s hear it for OKRA!!
Stewed Fresh Okra and Tomatoes
This Stewed Okra and Tomatoes is so delicious and is literally exploding with flavor. An all-time favorite! Great on a holiday table, too!
- 1 tbsp bacon fat or vegetable oil
- 1/2 medium yellow onion thinly sliced
- 1 jalapeno stemmed, seeded, and finely chopped
- 3 garlic cloves minced
- 1 tbsp tomato paste
- 1 28 oz can of whole tomatoes drained and roughly chopped (I love San Marzano!)
- 1 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
- 4 fresh bay leaves
- 1 tsp fresh rosemary chopped
- 1/2 tsp red pepper flakes
- 2 tbsp red wine vinegar
- 1 & 1/2 cups chicken stock
- 2 tbsp quality olive oil
- 4 cups trimmed fresh okra cut into 1 & 1/2 inch slices
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.
Meanwhile, heat the olive oil in a large skillet over medium-high heat.
Add the okra and saute for 5 minutes.
Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
Taste, and adjust seasonings, as needed.