Description
A classic Southern dish featuring tender okra stewed with tomatoes, onions, and aromatic spices for a flavorful, comforting side or main dish. Perfectly simmered to develop a rich, thick tomato sauce that complements the natural earthiness of okra.
Ingredients
Vegetables
- 1 pound okra (fresh or frozen), trimmed and sliced into one-inch rounds
- 1 sweet yellow onion, diced
- 3 cloves garlic, crushed or minced
- 14 ounces diced tomatoes (with juice)
Liquids & Stock
- 1/2 cup chicken broth (or stock)
- 2 tablespoons cooking oil
Seasonings
- 1 bouillon cube, crushed into powder
- Crushed red pepper, to taste
- Sea salt, to taste
- Black pepper, to taste
- 1 bay leaf
Instructions
- Prep the Ingredients: Trim and slice the okra into one-inch rounds, dice the onion, and crush or mince the garlic to prepare the vegetables for cooking.
- Bloom the Aromatics: Heat the cooking oil in a skillet over medium flame until it shimmers and moves easily around the pan, about two minutes. Add the diced onion, crushed bouillon powder, crushed red pepper, sea salt, and black pepper. Stir well to coat the ingredients with the oil, releasing their flavors.
- Cook the Aromatics: Sauté the onion mixture until the onion is fragrant and translucent, about four minutes. Then stir in the garlic and continue to cook for one more minute to fully develop the aroma.
- Stew the Okra and Tomatoes: Stir the sliced okra, diced tomatoes with their juice, chicken broth, and bay leaf into the skillet. Bring the mixture to a bubbling simmer. Reduce heat to medium-low and cook, stirring every few minutes, for about 20 minutes until the okra is tender and most of the tomato juice has cooked off, leaving behind a thick, tomato-y sauce. If using frozen okra, begin checking for doneness around 10 minutes since it will soften faster.
- Serve Warm: Remove the bay leaf and serve the stewed okra and tomatoes warm as a side dish or a comforting vegetarian main.
Notes
- You can use either fresh or frozen okra; frozen okra will cook faster and might require less simmering time.
- Adjust crushed red pepper and sea salt to your heat and seasoning preference.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Stir regularly during simmering to prevent okra from sticking to the pan and ensure even cooking.
- The dish thickens as it cooks; you can add a little more broth if it gets too thick before okra is fully tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
