Southern Tomato & Okra Stew

Ingredients

2 tablespoons olive oil or butter
1 medium onion, diced
2–3 cloves garlic, minced
3 cups fresh okra, sliced (or frozen, thawed)
1 can (14–15 oz) diced tomatoes
1 can (14–15 oz) crushed tomatoes
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon sugar (optional, to balance acidity)
½ cup vegetable or chicken broth
1 bay leaf (optional)
A squeeze of lemon or splash of vinegar (optional, for brightness)

Instructions

1. Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another 30 seconds.
2. Add the Okra
   Add the sliced okra to the pot and cook for 5–7 minutes. Stir occasionally until it begins to soften. This helps reduce the natural sliminess of the okra.
3. Add Tomatoes & Seasonings
   Pour in the diced tomatoes and crushed tomatoes. Add salt, pepper, paprika, sugar (if using), and bay leaf. Stir well to combine all ingredients.
4. Simmer
   Add the broth and bring the stew to a gentle boil. Reduce the heat to low, cover, and let it simmer for 20–25 minutes until the okra is tender and the flavors have blended together.
5. Finish & Serve
   Remove the bay leaf. Taste and adjust seasoning. Add a squeeze of lemon or vinegar for brightness if desired.
   Serve hot with warm cornbread, white rice, or grilled meat.