Name: Stewed Okra and Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tablespoons canola oil; 1 yellow onion (chopped); 4 garlic cloves (chopped); 16 Oz okra (fresh or frozen); 1/2 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

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I know that you will just love this classic Southern side dish! This stewed okra and tomatoes recipe is ready to serve in less than 30 minutes and requires minimal prep.

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Stewed okra and tomatoes is one of my favorite summer sides. Packed full of veggies, it's so flavorful and comes together quickly and easily all in one pot.

I like to serve it alongside turkey burgers or grilled meats, or you can serve it as a main on a bed of rice.

How To Make Stewed Okra and Tomatoes

Gather and prep your ingredients.

Ingredients to make stewed okra and tomatoes

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.

Add remaining ingredients and simmer for 15 minutes.

Stir the pot occasionally.
Serve and enjoy!

A spoon stirring the ingredients in a pot

Recipe Variations

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 smokey 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, you can use canned corn.

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.

Can you make this stew ahead of time?

This stew can be made a day ahead of time and kept in an airtight container in the fridge. You can then reheat it gently on the stovetop to serve. I don't recommend storing it for any longer as the texture of the okra can change.

Recipe Notes and 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 similar sized pieces so that it cooks evenly.

More Easy Vegetable Recipes

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4.67 from 6 votes

Stewed Okra and Tomatoes

This Stewed Okra and Tomatoes is a classic Southern favorite. This meatless version is full of amazing flavor and texture.

Course Side Dish

Cuisine American

Keyword okra and tomato stew, okra side dish, vegetable stew

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 154kcal

Author Tanya

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

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 remaining ingredients and simmer for 15 minutes, stirring occasionally. Remove the Bay leave before serving. Serve and enjoy 🙂

Nutrition

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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.