I’ve wanted to share this simple recipe for years, even though it has nothing to do with fermentation! This is a Southern garden staple that shows up just when the summer garden starts winding down. It’s rooted in the traditions of Georgia farmers and home growers who’ve long relied on small-batch stews to make the most of whatever’s still thriving in the heat. The base—okra, grape or cherry tomatoes, and onion (especially Vidalia or other sweet variety)—is classic, but the beauty of this dish is its flexibility. It’s meant to soak up the last of the season’s bounty: pole beans that didn’t get picked, crooked-neck squash, zucchini, fading peppers, even eggplant if you’ve got it (though I usually cook that separately to keep the texture right).
I’ve been growing these vegetables for over twenty years, and this stew has become my way of marking the shift from high summer to early fall. It’s not fancy, but it’s deeply tied to the rhythms of the Southern garden—one pan, no fuss, and full of flavor that tastes like the end of a long growing season.
Yield:
Serves 4 as a side dish
Equipment:
- Knife & cutting board
- Large sauté pan or skillet
- Garlic press or microplane (optional)
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients:
- 2 cups mixed cherry and grape tomatoes (about 300g), whole – a variety of colors is a nice touch
- 1 large onion, peeled and chopped (about 350g); Vidalia or other sweet variety recommended (or try quartering pearl onions)
- 3 cups fresh okra (about 300g), sliced
- 2 cloves garlic, minced or pressed
- 1 TBSP extra virgin olive oil
- ¼ tsp salt (plus more to taste)
- ¼ tsp black pepper (plus more to taste)
- Optional: chopped fresh herbs such as oregano, thyme, rosemary, or basil
Don’t let the photo fool you. The exact proportions can differ based on what you have on hand, but I definitely used a full onion not a half, lol. Eggplant is a great addition but it works best sliced, cooked on med-high in a separate pan about 7-8 minutes before the main stew will be ready.
Directions:
1. Heat the pan over medium heat and add 1 TBSP olive oil. Stir in the garlic and cook for about 30 seconds, just until fragrant—don’t let it burn.
2. Add chopped onion and a pinch of salt. Sauté for 4–5 minutes on medium heat until translucent and softened.
3. Add whole tomatoes and raise heat to medium-high. Cook for 5–6 minutes, stirring occasionally, until tomatoes begin to blister and sear.
4. Add sliced okra and cook for another 5 minutes, stirring gently.
5. Optional: If you prefer a more “stewy” texture, press or burst a few tomatoes and stir. Cook for 2–3 more minutes to thicken slightly.
6. Add fresh herbs in the final minutes, if using. Stir well and taste.
7. Season with additional salt and pepper to taste. Serve warm.
Careful! Those little orbs exploding with flavor can also be exploding with hot steamy juice that’ll burn your mouth. Allow the dish several minutes to cool.
