Foolproof Fresh Tomato and Okra Stew

So if you have ever avoided okra because you were worried about making it and having it get slimy, you are in good company!  I had the same concern and avoided cooking it for a long time.  BUT once I discovered how delicious is it, especially in this dish with fresh tomato sauce, I can’t get enough of it.

So how do we make non-slimy okra?  Roasting it!  You separate the steps in this one a little bit, since you would normally cook the okra in the tomato sauce.  To avoid the possibility of getting slimed though, we will roast the okra, then combine it with the tomato sauce.

Why bother with okra?  Other than being delicious, they are a great source of fiber, vitamins C and K, as well as a host of antioxidants.  Combined with the health benefits of the tomatoes in this dish, you are in for a nutritional powerhouse!  Let’s dig in!

Start by slicing your okra into 1/2 inch or 1 inch pieces.  Toss with olive oil, salt and pepper:

Then spread them out on a baking sheet, being sure not to crowd the pieces:

While the okra is roasting, start the tomato sauce.  Saute garlic, onions, then add tomatoes:

Your okra will come out of the oven looking gorgeous:

Then process the tomato sauce if you prefer a smoother sauce.  If you like it chunky, just keep it as is, adding salt and parsley:

Serve with rice and chickpea croutons!

YUM!

I may or may not (emphasis on the may) have eaten two servings of this before I could even consider tearing myself away from the kitchen to post it.  It was so good!

Foolproof Tomato and Okra Stew

Ingredients:

1 lb Roma tomatoes (about 5, peeled)
1 lb fresh okra
3 cloves garlic
1 red onion (small), diced
1/4 c. fresh parsley
1/4-1/2 tsp. salt
1 Tbsp olive oil

Chickpea croutons (optional)
1 can chickpeas, drained and dried well
1/4 tsp. each onion powder, garlic powder, salt, pepper
2 Tbsp. olive oil

Instructions:

  • Preheat oven to 425 F.
  • Chop okra into 1/2 to 1 inch slices, then toss with olive oil, salt, and pepper, then roast for 20 minutes.
  • Toss chickpeas with spices and olive oil, then place in the oven for 30 minutes, shaking halfway through.
  • Meanwhile, sauté garlic and onions until onions are starting to look translucent.
  • Add coarsely chopped tomatoes, then let them cook down for approximately 15-20 minutes.
  • Use food processor, if desired, to puree the tomatoes, then add back to the pan.
  • Add salt, parsley, and adjust to your taste.
  • When okra is finished, toss with tomato sauce, then serve over rice, and top with chickpea croutons.

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