Stewed Okra and Tomatoes
A slow-simmered Southern classic where okra and ripe tomatoes melt together with onion and garlic into a deeply savory, silky side dish that is equally at home next to cornbread or rice.
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 1 lb fresh or frozen okra, sliced into rounds
- 2 cans diced tomatoes (canned)
- 1/2 cup vegetable broth
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp hot sauce (such as Crystal or Tabasco)
Instructions
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1
Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add 1 medium diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and cook for 1 minute more until fragrant.
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3
Add 1 lb sliced into rounds fresh or frozen okra and stir to coat in the oil. Cook for 3 minutes, letting it start to soften.
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4
Pour in 2 cans diced tomatoes (canned) with their juices and 1/2 cup vegetable broth. Stir in 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp hot sauce (such as Crystal or Tabasco).
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5
Bring the mixture to a simmer, then reduce heat to medium-low. Cook uncovered, stirring occasionally, for 20 to 25 minutes until the okra is very tender and the sauce has thickened.
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6
Taste and adjust kosher salt and hot sauce (such as Crystal or Tabasco) as needed. Serve hot alongside rice or cornbread.