Stewed Okra and Tomatoes
Servings: 4 people
Calories: 315kcal
Stewed Okra and Tomatoes is such a delicious dish and is literally exploding with flavor. An all-time favorite! Great on a holiday table, too!
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Ingredients
- 2 tablespoon quality olive oil
- 4 cups trimmed fresh okra cut into 1 & ½ inch slices
- 1 tablespoon bacon fat or vegetable oil
- ½ medium yellow onion thinly sliced
- 1 jalapeno stemmed, seeded, and finely chopped
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 28 oz can whole tomatoes drained and roughly chopped (We love San Marzano!)
- 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 tablespoon red wine vinegar
- 1 & ½ cups chicken stock or vegetable stock
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the okra and saute for 5 to 8 minutes until the okra starts to slightly brown and most of the 'slime' has disappeared. Set aside.
- In a medium skillet, heat the bacon fat over medium-high heat. Add the onion, jalapeno, and garlic and saute for 3 minutes.
- Add the tomato paste, tomatoes, salt, pepper, bay leaves, rosemary, red pepper flakes, and vinegar.
- Cook for 10 minutes, until the tomatoes start to break down and start forming something like a paste.
- Add the stock and simmer for 15 minutes longer over low heat.
- Stir the okra into the tomato sauce, raise the heat to medium, and simmer for another 10 minutes.
- Taste, and adjust seasonings, as needed. Remove bay leaves and serve at once.
Video
Notes
This dish can easily be prepared a day in advance and re-heated 30 minutes before serving. Add a little more stock to thin the dish, if desired.
Nutrition
Calories: 315kcal