This Southern stewed okra and tomatoes is a classic one-pot side dish that’s packed with flavor. Made with fresh or frozen okra, canned tomatoes, and a few pantry staples, it comes together in under 30 minutes with minimal prep.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Stewed okra and tomatoes is one of my favorite summer sides. It's packed with vegetables, full of flavor, and super easy to make.
I fell in love with okra once I moved to the Carolinas, and it became a staple in many of the Southern dishes I tried. I like to eat it okra roasted, or even pickled. But once I tried it with tomatoes, corn, and some simple seasonings, it became one of my go-to Southern vegetable sides.
I like to serve it alongside dinner recipes, like baked chicken, rice, and cornbread.
A Quick Glance at the Ingredients
- Okra – I use fresh okra when it’s in season, but frozen works just as well. Just slice it up and toss it right in—no need to thaw.
- Corn – Frozen corn keeps it simple, but fresh kernels are delicious if you have them. Canned will work too—drain it first. You can also use fresh corn from the cob; cut the kernels off.
- Canned Diced Tomatoes – Use a regular 14.5 oz can with juices. Fire-roasted tomatoes add a nice smoky flavor if you want a twist. Leave this undrained.
- Yellow Onion & Garlic – These build the aromatic base of the dish. Don’t skip them!
- Vegetable Broth – Adds depth and helps everything simmer together. Chicken broth works too if you don’t need it to be vegetarian.
- Worcestershire Sauce & Hot Sauce – These boost the umami and give the stew a little kick. Use your favorite hot sauce and adjust to taste.
- Red Pepper Flakes & Bay Leaves – For a hint of heat and an earthy background note.
- Salt and Pepper - always a good addition.
Recommended Tool
This Staub Dutch oven is my go-to for stews like this. It heats evenly, holds moisture beautifully, and looks gorgeous going from stove to table. It’s a bit of an investment—but one you’ll use for years.
How To Make Stewed Okra and Tomatoes
Step 1: Gather and prep your ingredients.
Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
Step 2: Add the remaining ingredients and simmer, partially covered, for 15 minutes, stirring occasionally.
Step 3: Stir occasionally as the stew simmers. Once the okra is tender and the flavors have melded, remove from the heat and serve warm. Enjoy!
Make this Stew Your Own
This stew is pretty perfect as it is, but it's easy to make your own!
- Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smoky flavor.
- If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
- I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, canned corn is a good option. I suggest draining canned corn first.
What is okra?
Okra is also known as 'gumbo' or 'ladies' fingers'; it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew, it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants, and fiber.
How to store this okra and tomato stew
This stew can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even better. Reheat gently on the stovetop before serving.
Tanya Top Tips
- Cook the stew in a heavy-bottomed pan or Dutch oven. It will help to distribute the heat more evenly, and you won't get hot spots that can scorch the bottom of the stew.
- Cut the okra into similarly sized pieces so that it cooks evenly.
- Okra has a naturally slick texture, but cooking it partially covered and avoiding over-stirring and over-cooking helps keep it tender, not slimy.
More Easy Vegetable Recipes
- Marinated Air Fryer Vegetables - perfect for summer vegetables.
- Instant Pot Vegetable Soup - when you want the taste of tomatoes and other vegetables in a warm soup.
- Sautéed Beet Greens - a great way not to waste the greens of beets. This is the perfect side.
- Air Fryer Carrots - one of my favorite ways to make carrots. I cook them until tender in the air fryer, and either make them sweet or savory, depending on my mood.
Stewed Okra and Tomatoes
Ingredients
- 2 tablespoons canola oil
- 1 yellow onion chopped
- 4 garlic cloves chopped
- 16 oz okra fresh or frozen
- ½ cup frozen corn kernels
- 14.5 oz canned diced tomatoes undrained
- 2 teaspoons Worcestershire sauce
- ¾ cup vegetable broth
- ¼ teaspoon red pepper flakes
- 2 bay leaves
- 1 teaspoon hot sauce
- salt and pepper to taste
Instructions
- Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
- Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.
Notes
- Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
- If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.
Nutrition
This post was originally published on June 9, 2020. It has been updated with helpful information and new photos.
