Okra and Tomatoes

Okra and tomatoes is a classic stewed side dish made with garden-fresh or frozen veggies, bacon, sweet onion, and a splash of cider vinegar. It comes together in one skillet on the stovetop, so the oven stays off and supper is on the table in about 40 minutes. Serve it as a side with cornbread and fried chicken, or spoon it over rice for a light supper.

Before You Get Started

A few notes that make a real difference here before you start cooking:

• Use fresh in summer, frozen and canned the rest of the year. Garden-ripe produce is best in season, but frozen okra and canned diced tomatoes work just as well off-season.
• Don’t drain the tomatoes. Those juices deglaze the pan and become the simmering liquid that ties the dish together.
• Taste before adding all the sugar. Garden tomatoes are often sweeter than canned, so start with half the sugar and add more only if you need it.

How to Make Okra and Tomatoes

This is the kind of recipe that builds gradually: render the bacon, soften the aromatics, simmer down the tomatoes, then add the okra at the end so it stays tender without going to mush. Here’s how to do it, step by step:

Step 1: Render the Bacon

In a large skillet or Dutch oven over medium heat, cook diced thick-cut bacon until it’s starting to crisp and the fat has rendered, about 5 minutes. You want the bacon golden and the bottom of the pan slick with drippings. 

Don’t drain. The fat is the foundation of the dish.

Step 2: Soften the Onion and Garlic

Add the diced Vidalia onion and minced garlic to the bacon and drippings. 

Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant. You’re not browning here, just softening.

⇢ If you can’t find Vidalia, any sweet onion variety works. The sweetness balances the acidity from the tomatoes and vinegar later on.

Step 3: Build the Tomato Base

Stir in two cans of diced tomatoes with their juices, plus the sugar, fresh thyme, bay leaf, apple cider vinegar, and Worcestershire sauce. 

Use the tomato juice to deglaze the pan, scraping up any browned bits from the bottom. Those bits are flavor.

Reduce the heat to low and simmer, uncovered, for 10 minutes. The mixture should thicken slightly and smell sweet, savory, and a little tangy.

Step 4: Add the Okra and Finish

Stir in the okra (fresh or frozen, no need to thaw), cover with a lid, and simmer, stirring occasionally, until the okra is tender. Plan on about 10 to 12 minutes for fresh okra or 7 to 8 minutes for frozen.

⇢ Frozen okra softens faster than fresh, so check it at the 7-minute mark. You want it just tender, not mushy.

Remove the bay leaf, taste, and season with salt and pepper. Serve warm.

⇢ Want to stretch it into a meal? Add a pound of peeled shrimp or sliced smoked sausage along with the okra. Stir in a teaspoon of Creole seasoning or a pinch of cayenne for a little heat. A handful of fresh corn kernels (or frozen) also works beautifully in the pot.

Serving Suggestions

Okra and tomatoes is a versatile dish. Served alongside fried chicken or pork chops, it’s a classic Southern side. Spoon it over rice or pair it with a thick slice of Cast Iron Cornbread, and it becomes a satisfying light supper on its own.

Serve it with:

• Crispy Fried Chicken
• Southern Fried Catfish or Oven Fried Fish
• Smothered Pork Chops or Grilled Pork Tenderloin
• Shrimp and Grits or Sheet Pan Low Country Boil
• Crockpot Meatloaf

Storage, Reheating, and Freezing

Leftovers keep well for a few days and reheat easily. Here’s what to know:

To store: Place leftovers in an airtight container in the refrigerator for 3 to 4 days.

To reheat: Microwave individual servings until warm, or transfer to a skillet and warm over low heat, stirring occasionally, just until heated through.

To freeze: Transfer to an airtight container and freeze for up to 3 months. The vegetables will be a touch softer and more watery after thawing, but the flavor holds up well. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

How do you keep okra and tomatoes from being slimy?

Okra contains a natural thickener called mucilage that gives it that signature texture (a good thing in gumbo, a less-welcome surprise here). In this recipe, the acid from the tomatoes and vinegar keeps the slime in check, so I don’t worry about it. 

If you want extra insurance, wait to slice your okra until right before you cook it, and don’t stir the pot more than you need to once the okra goes in.

Can I make this without bacon?

Yes. Sauté the onion and garlic in a tablespoon or two of butter or olive oil, and add a pinch of smoked paprika to bring back some of the smoky depth you’d get from bacon drippings. The dish won’t be quite as rich, but it’s still very good.

My okra and tomatoes came out too sweet. What can I do next time?

Garden tomatoes are often naturally sweeter than canned, so the full tablespoon of sugar can tip the dish over the edge. Start with half the sugar, taste at the end, and add more only if you think it needs it. A little extra splash of cider vinegar at the end will also balance things out.

Can I serve this as a main dish?

Absolutely. Spoon it over a bed of rice and top with a slice of cornbread, or add cooked smoked sausage or shrimp during the last few minutes of simmering to turn it into a heartier supper. It’s a flexible dish that works as a side or an entrée depending on how you want to round out the meal.

More Easy Southern Summer Sides

• Zucchini Pie
• Southern Squash Casserole
• Sautéed Zucchini
• Roasted Yellow Squash
• Vinegar Coleslaw
• Southern Fried Green Tomatoes