Stewed Okra and Tomatoes

Let’s talk about a Southern classic that deserves way more attention!

This Stewed Okra and Tomatoes is that perfect side dish that somehow manages to steal the spotlight at every dinner table.

If you’ve been on the fence about okra because of that “slime factor,” this recipe is about to change your mind forever.

The magic happens when fresh okra meets juicy tomatoes in a savory broth that’s kicked up with just the right amount of heat.

The okra becomes tender without being mushy, the tomatoes break down into a rich sauce, and everything gets infused with aromatics like fresh rosemary and bay leaves.

Trust me, this isn’t just a side dish – it’s a flavor bomb that might just outshine your main course!

Ingredients

For the Okra Base:

• 2 tablespoons quality olive oil
• 4 cups trimmed fresh okra, cut into 1 & ½ inch slices

For the Tomato Sauce:

• 1 tablespoon bacon fat (or vegetable oil)
• ½ medium yellow onion, thinly sliced
• 1 jalapeño, stemmed, seeded, and finely chopped
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 (28 oz) can whole tomatoes, drained and roughly chopped (San Marzano recommended)
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• 4 fresh bay leaves
• 1 teaspoon fresh rosemary, chopped
• ½ teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1 & ½ cups chicken stock or vegetable stock

Steps

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering but not smoking. A cast-iron skillet works beautifully here for even heat distribution.
2. Add the sliced okra to the hot oil and sauté for 5-8 minutes, stirring occasionally. Look for visual cues: the okra should start to slightly brown and most importantly, the characteristic “slime” should be significantly reduced. Don’t rush this step – proper browning now means better texture later. Once done, transfer to a plate and set aside.
3. In a medium skillet, heat 1 tablespoon bacon fat (or vegetable oil) over medium-high heat until melted and hot. Add the thinly sliced onion, finely chopped jalapeño, and minced garlic, then sauté for 3 minutes until the onions become translucent and fragrant. Be careful not to burn the garlic, which can happen quickly and create bitter flavors.
4. Add the tomato paste and stir continuously for 30 seconds to slightly caramelize it, then add the chopped tomatoes, 1 teaspoon Kosher salt, ½ teaspoon black pepper, 4 bay leaves, 1 teaspoon chopped rosemary, ½ teaspoon red pepper flakes, and 2 tablespoons red wine vinegar. Stir to combine all ingredients thoroughly.
5. Cook this mixture for 10 minutes over medium heat, stirring occasionally. You’ll know it’s ready when the tomatoes start to break down and the mixture begins forming something like a thick paste. The edges of the pan should show some caramelization.
6. Pour in 1 & ½ cups of chicken or vegetable stock, stir well to incorporate any browned bits from the bottom of the pan, and reduce heat to low. Simmer uncovered for 15 minutes, allowing the flavors to meld and the sauce to reduce slightly. The sauce should coat the back of a spoon when ready.
7. Stir the reserved sautéed okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes. The okra should become tender but still maintain some texture – test a piece to ensure it’s not too firm or too mushy.
8. Taste and adjust seasonings as needed – you might want more salt, pepper, or even an extra splash of vinegar for brightness. Remove the bay leaves (count to make sure you got all four!) and serve immediately while hot.

Smart Swaps

• Replace bacon fat with olive oil for a vegetarian version without losing depth of flavor
• Swap fresh tomatoes (about 4-5 medium) for canned during summer months when they’re at peak ripeness
• Use smoked paprika (½ teaspoon) instead of red pepper flakes for a smoky rather than spicy heat
• Try fresh thyme (1 teaspoon) instead of rosemary for a different aromatic profile

Make It Diabetes-Friendly

• Use low-sodium chicken stock to reduce sodium content by approximately 40%
• Reduce overall carbohydrate impact by serving over cauliflower rice instead of regular rice (saves about 30g carbs per cup)
• Add 1 tablespoon of olive oil at the end to lower the glycemic impact of the dish
• Consider adding ½ pound of diced chicken breast or shrimp to increase protein content, which helps moderate blood sugar response
• Portion size matters: stick to a ¾ cup serving and pair with a protein-rich main dish

Pro Tips

• For less “slime,” soak cut okra in vinegar for 30 minutes before cooking, then rinse and pat dry
• Don’t cut the okra too small – larger pieces (1½ inches) maintain better texture
• The flavor actually improves overnight, making this perfect for meal prep
• If using frozen okra, don’t thaw first – add directly to the hot oil and expect to cook about 2-3 minutes longer
• For extra richness, finish with a drizzle of good olive oil and a sprinkle of fresh herbs just before serving