Have you ever had one of those recipes that you can do without looking at the directions? This is one of my memorized recipes because I make stewed okra and tomatoes so often, especially once summer arrives. Homemade okra and tomatoes are some of my go-to comfort food side dishes. You can make it with canned tomatoes and frozen okra, but if you have the opportunity to use freshly canned tomatoes or fresh okra, you can give it even more homegrown flavor.
I honestly can’t tell the difference, either way, I to prepare it, and I make it year-round more often with frozen okra than with fresh (fresh okra makes my hands itchy when working with it, and frozen just makes my hands cold, so that is why I choose to use frozen most times)
If you just want to make stewed tomatoes, follow the recipe exactly and omit the okra. I make that for my daughter sometimes because she loves to eat warm stewed tomatoes and they are crazy good! I love your comments, so let me know how this turns out for you!
This is one of my favorite summertime vegetable sides. I usually have put up a lot of tomatoes by canning from our garden and fresh okra is readily available. When I don’t have home canned tomatoes or fresh okra, I use store-bought diced tomatoes and frozen okra and it is just as good. So make this according to which ingredients are convenient and available to you.
- 3 Tablespoons butter
- 1 medium onion, chopped
- 1-1/2 teaspoons minced garlic
- 2 cans (14.5 oz each) diced tomatoes
- 2 cups fresh or frozen okra
- 1 teaspoon salt
- Melt butter in a large skillet over med-high heat.
- Add onions and garlic and saute until onions are softened.
- Pour tomatoes with the juice into the skillet and reduce heat. Simmer until it becomes a thicker, saucier mixture (about 20 minutes).
- Stir in okra and simmer about 20 minutes longer.
- Add salt to taste and serve once okra is tender.