Skip to main content

Stewed Okra and Tomatoes

Recipe information

  • Yield

    Serves 6 to 8

Ingredients

For aromatics

2 tablespoons extra-virgin olive oil
1 large onion, sliced thinly into half-moons lengthwise (about 1 1/2 cups)
4 garlic cloves, minced

For stewing

5 medium beefsteak tomatoes (about 2 pounds), cut into 1-inch chunks (about 5 cups)
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper, plus more for garnish
Pinch of cayenne pepper
1 pound okra, stems removed, cut into 1/2-inch-thick rounds
1 to 2 teaspoons fresh oregano leaves
10 large basil leaves
1 garlic clove, minced (optional)
Best-quality olive oil, for drizzling

Preparation

  1. Step 1

    Sauté aromatics Heat oil in a medium Dutch oven or heavy pot over medium heat. Add onion and sauté for 1 minute. Add garlic and sauté until onion is soft and translucent, about 5 more minutes. Reduce heat if they begin to brown.

    Step 2

    Stew vegetables Add tomatoes and cook for 2 minutes until they begin to release some of their liquid. Add salt, pepper, and cayenne. Stir in okra and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and very gently simmer until okra is tender, about 1 hour.

    Step 3

    Add herbs and garlic Chop oregano and add to mixture. Tear basil leaves and fold into the stew. Stir in garlic, if using.

    Step 4

    Serve Transfer to a serving dish and garnish with a few grindings of pepper and a drizzle of oil.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
Read More
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Like lemony risotto and tandoori-style cauliflower.
Turn humble onions into this thrifty yet luxe pasta dinner.
Biscuits and gravy, but make it spring.
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.