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Classic stewed okra sliced with onions and garlic. Simmered in sweet crushed tomato sauce lightly spiced with crushed red pepper flakes and salt.
Okra are one of my favorite vegetables. The are rich in fiber in the form of goo. They are a starchy vegetable so they keep you full longer.. Also they work great with tomatoes so it takes things like soup and stew to a next level. What I love most about okra is its versatility. It can be a hearty side dish on its own or it can be added to rice dishes and roasts to help add an earthiness similar to mushrooms.
Okra has a barky fibrous texture that makes it great for prolonged cooking but it holds it form just enough to still have some texture. It can also take on spices really well so its wonderful in Mediterranean and southern food. To remedy the sticky insides of the okra you need to toss it in a salt and vinegar mixture to pull the moisture out and then rinse it away. That’s the only key to slime free okra.
For this recipe I kept it classic will fire roasted stew tomatoes. The chunks of tomatoes helps break down the fibers in the okra and sweetness in the tomatoes helps alleviate the bitterness in the okra. Seasoned super simply with salt and pepper. Making okra at home is super easy with some very light prep. For some help check out my tips and tricks below. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STEWED OKRA AND TOMATOES
salt and vinegar: okra has a fiber in it that is slimy. it can really change the texture of a dish. so it needs to be sprinkled in salt and tossed in vinegar to help remove it . the salt helps draw out the moisture in the okra and the vinegar helps remove the slime. once the okra sits for about fifteen minutes you rinse off the okra and that will help you make slime free recipes.
canned tomatoes: tomatoes and okra are the best combination. to make this a one pot meal you should look for things with similar cooking times. the okra you want to serve it with some bite to it so it doesn’t need to be simmered too long. especially since it was sitting in salt for a while. so i like to use canned tomatoes since the outside is already broken down. so it doesn’t need to simmer a long compared to a fresh tomato.
season: although you marinated the okra in salt you still have to season it. properly prepped okra will have all the salt rinsed off. so don’t worry about over salting this dish. season to your desired taste and don’t be afraid to try it.
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