Becky Luigart-Stayner; Lydia DeGaris-Pursell
4 servings (serving size: 1 cup)

Stewed Okra and Tomatoes is a classic summertime side dish recipe featuring fresh okra cooked in a mixture of canned tomatoes and flavored with a little bit of sugar, salt and pepper.

How to Make It

Heat oil in a medium saucepan over medium heat. Add onion; sauté 2 minutes. Add okra and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Ratings & Reviews

rstarrlemaitre's Review

August 29, 2013
This wasn't as good as I hoped. I'd cut the okra into slices, instead of leaving the whole pods. The black pepper was too strong, but other seasoning felt lacking. I would stir in black-eyed peas next time to make this a hearty main dish.

SevenTimes7's Review

December 02, 2012

petehaus's Review

July 27, 2010
I added one half pound cooked and pealed 25 count shrimp and two diced jalapinos to heat it up a bit. Also have substituted Rotel spiced tomatoes in leiu of regular canned tomatoes on several ocasions. Was outstanding both ways.

jeabelardi's Review

February 27, 2010
this was wonderful. the leftovers were even more flavourful the next day. i did use a bag of frozen okra, and added a can of corn, some cajun spice, garlic, and to speed it up i added a teaspoon of cornstarch for viscosity. a perfect compliment to cornmeal crusted catfish. took no time at all. i'd also make this as a vegetarian main -dish stew and add more tomatoes and a can of chickpeas.