Try it Tuesday! Okra Tomato Stew

This delicious recipe takes about 30 minutes and can be made into the main dish. Not only does it highlight okra but it uses tomatoes that are in abundance right now.

Okra Tomato Stew

2 cups cut up okra

3-4 medium tomatoes roughly diced

1/2 medium onion diced

1 jalapeno (or equivalent sweet pepper if you don’t want it spicy) diced

1 tbs tomato paste

1 tbs red wine or balsamic vinegar

1-3 cloves garlic minced

2 bay leaves

1/2 tsp fresh rosemary

2-4 tbs oil

1 cup veggie or chicken broth

salt and pepper to taste

Directions:

Put half your oil in a non stick pan over medium high heat and add okra.  Fry until okra, stirring often, until it is slightly browned; about 8 minutes. Set okra aside. Add in the rest of your oil and put in the onion, pepper, and garlic; cook for about 5 minutes.  Add in tomatoes, tomato paste, herbs, vinegar, and salt/pepper – turn heat down slightly and cook until mixture starts to reduce and thicken; about 10 minutes.  Smash up the tomatoes in the pan with the back of a spoon and add in the stock and okra. Simmer for about 10 minutes.  Taste and adjust seasoning as you like.

This would be delicious with smoked sausage added in to create a main dish.  For a vegetarian option, try adding in white beans.  This can be served over rice, polenta, or pasta.  Enjoy!

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