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.
More Southern summer vegetable sides:
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
⭐️ Looking for More Like This?
Find more easy sides check out my collection of the best Southern Cookout Side Dishes.
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
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Okra and Tomatoes
Ingredients
- 3 slices thick-cut bacon, diced
- 1 small Vidalia onion, diced
- 2 cloves garlic, minced
- 2 (14.5 ounce) cans diced tomatoes, NOT drained(see note below to use fresh tomatoes instead)
- 1 tablespoon sugar
- 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 dried bay leaf
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- 2 cups fresh or frozen okra, stems trimmed and cut into ½ -inch pieces
- Salt and pepper, to taste
Instructions
- In a large skillet or Dutch oven over medium heat, cook the bacon until it's starting to crisp and the fat is rendered, about 5 minutes. Add the onion and garlic; sauté for 5 more minutes until soft and fragrant.
- Stir in the tomatoes with their juices, sugar, thyme, bay leaf, vinegar, and Worcestershire sauce. Use the tomato juices to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender. This takes about 10 to 12 minutes for fresh okra or 7 to 8 minutes for frozen okra. Remove the bay leaf. Season with salt and pepper to taste. Serve immediately.
Notes
- Sugar to taste. Garden tomatoes are often sweeter than canned, so start with half the sugar and add more only if needed at the end. A splash of extra cider vinegar will also help if it’s too sweet.
- Using fresh tomatoes. You’ll need about 2 ½ cups of seeded and diced fresh tomatoes, plus about ½ cup of water, broth, or red wine to replace the juice from the canned tomatoes.
- Frozen okra cooks faster. Reduce the cooking time to about 7 to 8 minutes if using frozen, and don’t bother thawing it first.
- Bacon options. Thick-cut bacon gives the best flavor; if using regular bacon, add an extra strip or two. For a bacon-free version, sauté the onion and garlic in 1 to 2 tablespoons of butter or olive oil and add a pinch of smoked paprika.
- Make it a meal. Add a pound of peeled shrimp or sliced smoked sausage along with the okra. Stir in Creole seasoning or a pinch of cayenne for heat, or add a handful of fresh or frozen corn kernels.
- Serve over rice for a heartier dish, or pair with cornbread or biscuits.
- Storage. Refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months.
- Recipe adapted from Paula Deen.
Nutrition
Originally published in June, 2021, this post was updated in June, 2026.
Thyme and Worcestershire sauce are not necessary and distract from the simple flavor that a classic tomato and okra stew or gumbo should have. Next time, I will not add these ingredients. Otherwise, it is a good recipe.
I added a little extra okra and it still wasn’t enough for me. If you like the okra you should add 2-3 cups and it will still be just enough to balance all the tomatoes. Definitely benefits from FRESH tomatoes and okra too. Homemade cornbread is a nice accompaniment.
Thank you for the feedback, Ronald! We hope you still enjoyed the recipe.
To MD: I disagree, I thought both those ingredients added some interesting flavor that the stew would be lacking without them.
By far, the tastiest okra with tomatoes, even without the bacon (I used some Olive oil). The vinegar is a nice touch. By the way, the first time I made your recipe I added a small can of diced tomatoes with chilies. That was also a big hit with the family. Thank you.
Thank you! I love the spicy kick of the tomatoes with chilies. Great tip!
Absolutely delicious! I followed the recipe exactly, and it was perfect! I used canned diced tomatoes and frozen okra. Thank you for sharing!
Thank you, Sandy!
How do i make this if using fresh tomatoes but frozen okra?
Hi, Miranda! If using the fresh tomatoes and frozen okra, the cooking instructions will be the same. You’ll need about 2 ½ cups of seeded and diced tomatoes. You’ll also need to add about ½ cup of liquid to replace the juice from the canned tomatoes. Water, broth, or red wine will all work well. Otherwise, just follow the same recipe directions. Hope you enjoy!
Great assortment of tastes and textures. I processed the FRESH okra first: cut off stems, salt liberally, and drizzle a few Tbs. of vinegar over all in a bowl, set aside. FRESH Big Boy tomatoes: blanch quickly and peel, thumb out seeds, save the juice and add later. Also, I added some smoked white meat chicken I’d frozen. Magnificent dish!
Thank you, Abbott!
This was wonderful, just like my grandmother used to make!
Thank you, Barbara. I’m so happy to hear that!
my family loved this recipe. we put it over Cajun flavored rice and made it a main dish/one dish meal.
Sounds great, Fran. Thank you!
Without a doubt, the best okra I have ever enjoyed in my entire life. Weather I made or eaten. Im 70 and have eaten alot of okra and this is great. Thank GOD for okra and Dixie cooks.
I’m so happy to hear that! Thank you! 🙂
Great site. Thanks. Trying the okra and tomatoes and grilled tenderloin recipes after Christmas
Thank you! Happy holidays!
Made this for one, using only 1 can of diced tomatoes. I used red wine vinegar rather than apple cider. All I can say is ‘I should have made more’ because what I made was gone in 2 sittings. I love okra and this is, hands down, the best recipe I have ever tried. A real keeper.
Awesome! So glad that you enjoyed it, Georgetta!
I LOVE this recipe. By eliminating the bacon, I have a vegetarian meal (I strive for 2 vegetarian days per week) that is totally satisfying.
Thank you so much, Geo!
I tried this recipe last night. It was DELICIOUS!!!!
Yay! So glad to hear that, Rebecca Ann!
Followed the recipe as is (minus bay leaf, because I didn’t have one) with all fresh okra, tomatoes, and thyme from the garden. Big hit and people raved!! Reminded me of my mother’s okra and tomatoes…but maybe with a bit richer flavor! Definitely a keeper.
Thank you, Jennie! We’re so glad it was a hit!
Wow…I absolutely love the amazing flavor pop!! Loved the notes about adapting for fresh veggies – since I had a few things that needed to be used up from our garden, including a green bell pepper that taste great in there as well!
We’re so glad you enjoyed it, Jessa!
I’ve made this twice. The first time I strictly followed the recipe. Tonight I added the shrimp and sausage along with an 8 Oz can of tomato sauce and 1 cup of red wine instead of water. (Used fresh tomatoes and fresh okra.
Y’all, it was amazing!! Ate it over white rice.
Yum! Yum!
That does sound amazing, Abbie. Thanks for letting us know!
My husband loves okra and tomatoes so I thought I would make this for him. I never thought I would like it, but it was wonderful! For me I think the touch of thyme and Worcestershire sauce made it really savory. I am in love with this recipe.
Thank you, Peggy! We’re so glad you decided to give it a try and enjoyed it!
Flavor in the recipe is amazing. Have a question though – I bought some fresh okra and used that in the recipe. I never was able to get the okra to tender. I don’t think the okra was overripe to begin with, but I’m not sure. I reduced heat to keep cooking and they are still crunchy about an hour later. What am I doing wrong here? Should the okra be crunchy after cooking if fresh? Thank you!!
It’s most likely that the okra was too ripe!
Thank you for the okra and tomato recipe. I’m fixing it at present,smells wonderful.
We hope you enjoy it, Connie!
Easy, fresh tasting, and delightful way to use fresh summer vegetables! We added a can of V-8 juice, about a cup of corn, a small diced green pepper, and decided that next time we might throw in some shrimp to serve it over rice! Can’t wait!
I made this today. I added the creole seasoning and sausage. I didn’t add the vinegar or W.sauce. It was fantastic!! Thank you
We’re so glad you enjoyed it, Belinda!
Love okra! This is great as is or with
shrimp and/or rice. Also good as a base for a good soup/stew on a cold night. Yummmm.
You can never go wrong! We’re glad you enjoyed the recipe, Gwen.
This was delicious! I used canned tomatoes (with Italian seasonings), frozen okra, and threw in some frozen corn. I also subbed the 2nd can of tomatoes call for with one cup of veggie broth. (Those substations were due to having those items on hand.) Otherwise I followed this recipe to the tee, and it tasted delish! I’m southern and my grandmother used to make stewed okra and tomatoes over rice, and dare I say, this tasted better than her version.
Thank you, Alice! We’re so glad you enjoyed it!