Best 3 Tomato Onion Stew Recipes

Tomato Onion stew is a classic dish which is commonly cooked in many households. It is easy to prepare and can be made with simple ingredients, such as tomatoes, onions, garlic, and spices. It is a versatile dish that can be served as a main course or as a side dish, and it can be paired with various accompaniments. The flavors of tomatoes and onions blend seamlessly, and the stew can be customized to suit your taste preferences by adjusting the spices and seasoning. With its delectable taste and nutritional value, tomato onion stew is a perfect addition to your culinary repertoire.

Check out the recipes below so you can choose the best recipe for yourself!

OKRA, ONION AND TOMATO STEW

Okra, Onion and Tomato Stew image

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup olive oil, plus 2 tablespoons
1 pound okra, tops and tails trimmed
Salt and pepper, to taste
2 1/2 cups onion, julienned
3 cloves garlic, sliced
12/ teaspoon Greek oregano (dry)
1/4 teaspoon Aleppo (dried, lightly salted, crushed turkish chiles)
2 cups canned whole tomatoes (crushed with juice)
1 cup Herb Tea (see recipe)
1/8 cup Kalamata olives, sliced
1/8 cup parsley, chopped
1 tablespoon extra virgin olive oil

Steps:

In a large saucepan heat 1 tablespoon olive oil. Add 1/2 the okra and saute until lightly seared, about 2 to 3 minutes. Season with salt and pepper. Reserve. Reheat pan, add 1 tablespoon olive oil and repeat with remaining okra. Reserve. In a heavy gauge saucepan heat remaining 1/4 cup olive oil and add onions. Season with a pinch of salt and cook until soft and translucent, about 8 to 10 minutes. Stir in garlic. Turn heat to medium and cook onions until lightly caramelized, about 2 more minutes. Add dry oregano and Aleppo, stir and cook for 1 minute. Add tomatoes, lower heat and cook for 5 to 6 minutes. Add seared okra and stir to combine. Add Herb Tea. Simmer on low heat for 15 to 20 minutes. When okra is slightly tender, fold in olives, parsley and olive oil. Adjust seasoning and serve.

TOMATO ONION STEW

Tomato Onion Stew image

This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Yield Makes 1 quart

Number Of Ingredients 6

Ingredients

3 tablespoons vegetable oil
3 medium onions, thinly sliced
1 garlic clove, minced
5 medium tomatoes, cut lengthwise into eighths
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.

OKRA, ONION, AND TOMATO STEW

Okra, Onion, and Tomato Stew image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 11

Ingredients

6 tablespoons extra-virgin olive oil
1 pound okra, tops and tails trimmed
Coarse salt and freshly ground pepper
2 1/2 cups thinly sliced yellow onion (about 2 medium-size onions)
3 garlic cloves, thinly sliced
1/2 teaspoon dried Greek oregano
1/4 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

Steps:

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.

Tips:

Choose the right tomatoes: Use ripe, juicy tomatoes for the best flavor. Roma tomatoes are a good choice, as they have fewer seeds and a thicker flesh.
Use a variety of onions: Sweet onions, like Vidalia or Walla Walla, will add a milder flavor to the stew. Yellow or white onions will give the stew a more savory flavor.
Don't overcrowd the pot: When cooking the tomatoes and onions, don't overcrowd the pot. This will prevent them from cooking evenly and will result in a watery stew.
Simmer, don't boil: Once the tomatoes and onions are cooking, reduce the heat to low and simmer for at least 30 minutes. This will allow the flavors to meld and develop.
Season to taste: Taste the stew before serving and adjust the seasoning as needed. Salt, pepper, garlic powder, and onion powder are all good options.

Conclusion:

Tomato onion stew is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, chunky or smooth, there's a tomato onion stew recipe out there for you. So next time you're looking for a quick and easy meal, give tomato onion stew a try.