Okra and Tomatoes

5 from 36 votes

Stewed Southern okra and tomatoes simmered with bacon, sweet onion, and a splash of cider vinegar. Garden-fresh or frozen veggies both work beautifully, which makes this an easy classic to put on the table any time of year.

Course Side Dish, Sides

Cuisine American, Southern

Keyword okra and tomatoes, southern okra and tomatoes, stewed okra and tomatoes

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 126kcal

Author Blair Lonergan

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.

Video

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.

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