Stewed Okra and Tomatoes
okra, Southern cuisine
Stewed Okra and Tomatoes is such a delicious dish and is literally exploding with flavor. An all-time favorite! Great on a holiday table, too!
quality olive oil
trimmed fresh okra
cut into 1 & 1/2 inch slices
or vegetable oil
medium yellow onion
stemmed, seeded, and finely chopped
28 oz can
drained and roughly chopped (We love San Marzano!)
freshly ground black pepper
fresh bay leaves
red pepper flakes
red wine vinegar
1 & 1/2
or vegetable stock
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.
This dish can easily be prepared a day in advance and re-heated 30 minutes before serving. Add a little more stock to thin the dish, if desired.