Food & Cooking Recipes Dinner Recipes Okra, Onion, and Tomato Stew 3.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2018 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients 6 tablespoons extra-virgin olive oil 1 pound okra, tops and tails trimmed Coarse salt and freshly ground pepper 2 ½ cups thinly sliced yellow onion (about 2 medium-size onions) 3 garlic cloves, thinly sliced ½ teaspoon dried Greek oregano ¼ teaspoon Aleppo (dried, lightly salted, crushed Turkish chiles) 2 cups canned whole tomatoes, crushed, reserving juices 1 cup homemade or low-sodium canned chicken stock 2 tablespoons sliced and pitted kalamata olives 2 tablespoons finely chopped fresh flat-leaf parsley Directions In a medium stockpot, heat 1 tablespoon olive oil over medium-high heat. Add half of the okra, and cook until color begins to change, 2 to 3 minutes. Season with salt and pepper. Remove from pan, and set aside. Add 1 tablespoon oil to pan, and repeat with remaining okra. Add remaining 4 tablespoons oil, and heat. Add onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add garlic, reduce heat to medium, and cook until onions are lightly caramelized, about 2 minutes. Stir in oregano and Aleppo pepper, and cook 1 minute. Add tomatoes, reduce heat to low, and cook for 5 minutes. Add reserved okra and chicken stock, stirring to combine. Simmer until okra is tender, 15 to 20 minutes. Stir in olives and parsley. Taste, and adjust for seasoning. Rate it Print