A Southern Classic Recipe: Stewed Tomatoes and Okra. Read easy instructions about how to avoid slimey okra in this Southern Dish!
Stewed Tomatoes and Okra is a classic Southern dish and this recipe results in non-slimey okra!
A Southern Classic-stewed tomatoes and okra with a hint of garlic. Always a family favorite!
- 2 lbs. tomatoes peeled, seeded, chopped
- 1-2 lbs. okra rinsed, dried, cut
- 2 tablespoons oil
- 1 medium yellow onion chopped
- 1 tablespoon garlic minced
- 1 cup water or vegetable broth
- 1 bay leaf
- 1/2 teaspoon sugar * see recipe notes
- 1/2 teaspoon salt
- 1 tablespoon ground black pepper
Heat oil in skillet on medium-high heat
Add onion and saute until translucent
Add garlic and allow to cook for about 3 minutes
Add tomatoes and bay leaf; cook tomatoes until the liquid is absorbed - about 10 minutes
Add water (or broth) to tomatoes and continue to cook on medium heat
Add okra to tomato/onion mixture; reduce heat and cover
Cook for 15 minutes, until okra is tender
Remove bay leaf and taste for seasonings; serve immediately
- If you're using store-bought or canned tomatoes, plan on adding sugar to balance the acidity
- If you're using canned San Marzano tomatoes, no sugar is necessary (read about San Marzano tomatoes here)