Why You’ll Love This Recipe

• A historically significant dish rooted in Southern and Depression-era cooking.
• Utilizes simple, budget-friendly ingredients available year-round.
• Naturally vegan, gluten-free, and packed with nutrients.
• A versatile side that pairs well with a wide variety of main courses.

Equipment You’ll Need

• Large skillet or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon or spatula

Ingredients

• 1 tablespoon olive oil or neutral vegetable oil
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 pound fresh or frozen cut okra
• 1 (28-ounce) can diced tomatoes, undrained
• 1/2 cup vegetable broth or water
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1/4 teaspoon smoked paprika (optional)
• Pinch of sugar (optional, to balance tomato acidity)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. If using fresh okra, add it to the skillet. If using frozen, add it directly from the freezer. Cook, stirring frequently, for 5-8 minutes. This step is crucial for reducing the okra’s natural sliminess.
5. Pour in the undrained diced tomatoes, vegetable broth, salt, pepper, and smoked paprika, if using. Stir everything together to combine.
6. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 15-20 minutes, or until the okra is tender but not mushy. Stir occasionally.
7. Remove the lid and taste. Adjust seasoning as needed, adding more salt, pepper, or a pinch of sugar to balance the flavors.
8. Serve hot as a delicious Southern side dish.

Expert Cooking Tips

• The key to non-slimy okra is the initial sauté. Don’t skip the step of cooking the okra in the hot pan before adding the liquids. This helps to break down the mucilage.
• For a deeper flavor, use fire-roasted diced tomatoes.
• Don’t be afraid to let the mixture simmer uncovered for the last 5 minutes if you prefer a thicker stew.
• This dish tastes even better the next day as the flavors have more time to meld together.

Substitutions and Variations

For a traditional, non-vegan flavor, start by rendering 3-4 slices of chopped bacon in the skillet. Remove the bacon bits, and use the rendered fat instead of olive oil to cook the onions. Sprinkle the cooked bacon bits over the finished dish before serving. For extra vegetables, add one chopped green bell pepper along with the onion.

Common Mistakes to Avoid

The most common mistake is overcooking the okra until it disintegrates. The goal is tender, not mushy. Simmer gently and check for doneness after 15 minutes. Another pitfall is under-seasoning. This simple dish relies on a good balance of salt and pepper to make the tomato and okra flavors pop, so be sure to taste and adjust at the end.

Serving Suggestions

Serve this classic side alongside fried chicken, grilled pork chops, or blackened fish. It’s traditionally paired with cornbread for sopping up the flavorful juices. For a complete vegetarian meal, spoon the stewed okra and tomatoes over a bowl of creamy stone-ground grits or fluffy white rice.

Storage and Reheating Tips

Allow the stewed okra and tomatoes to cool completely before transferring to an airtight container. It can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

Absolutely! If it’s tomato season, use about 2 pounds of fresh, ripe tomatoes, diced. You may need to add a bit more vegetable broth or water to achieve the right consistency, as fresh tomatoes can be less juicy than their canned counterparts.

My okra still seems a little slimy. How can I fix it?

A small dash of apple cider vinegar or lemon juice stirred in at the end of cooking can help cut through any remaining sliminess and brighten the overall flavor of the dish. Also, ensure you sautéed the okra well at the beginning of the cooking process.

Conclusion

Stewed Okra and Tomatoes is more than just a recipe; it’s a connection to a resilient past and a delicious path to a simpler way of eating. Its revival is a reminder that the most memorable meals often come not from complex techniques or expensive ingredients, but from the heart of a resourceful kitchen. We encourage you to bring this piece of culinary history to your table and discover the timeless, comforting appeal for yourself.