Stewed Okra and Tomatoes is one of those dishes that just tastes like summer in the South. Whether you grew up eating it or you’ve got a garden overflowing with fresh okra and tomatoes, this cozy, flavorful side dish will become a go-to when you want something hearty, simple, and a little nostalgic.
It’s a great way to use up summer vegetables, and with just a handful of pantry staples, dinner will be on the table in less than an hour.
Plus, let’s be honest… anything that starts with bacon grease and ends with a little Tabasco is bound to be delicious.
Why You’ll Love Southern Stewed Okra
If you’ve ever come home from the farmers market with a bag of fresh okra and realized it’s too hot to make gumbo, or you planted too many okra plants… this recipe is for you.
- Simple & Cozy – This easy recipe tastes like it took all day to cook, but comes together in just one skillet in less than an hour.
- A Classic Southern Dish – It’s smoky, savory, a little spicy, and loaded with Southern summer produce.
- Easy Meal Prep – It can be prepped in bulk and stored in the freezer in Souper Cubes to enjoy summer flavors all year round.
- Make it a Main Dish – We serve ours over fluffy white rice or green onion rice with a splash of Tabasco, but you could just as easily pair it with shrimp or sausage to make it a hearty main dish.
Kari’s Notes
And don’t worry if okra’s reputation for being a little… slippery… has scared you off before. Between the heat of the pan, the acidity in the tomatoes, and the wonders of bacon fat, you won’t even notice.
Table of Contents
Stewed Okra and Tomatoes Ingredients
- Bacon – Adds smoky depth and leaves behind delicious bacon grease to cook everything in.
- Diced Onion & Minced Garlic
- Fresh Okra or Frozen Okra – Either one works! Slice whole okra pods yourself into coins, or grab the frozen bag to save time. (If the okra is fresh, be sure to wash it first.)
- Diced Tomatoes – I use fire-roasted diced canned tomatoes to keep it easy but flavorful, especially when tomatoes are out of season. In the summer, you can use fresh tomatoes. (See my notes below)
- Chicken Broth – I like to swish the broth in the tomato can to rinse everything out.
- Spices – You’ll need salt, black pepper, and cayenne pepper for a little heat.
- Rice & Hot Sauce for Serving
This is just a quick overview of the ingredients that you’ll need for the best stewed okra and tomatoes recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
Using Fresh Tomatoes?
You’ll need:
- Around 4 large ripe tomatoes – about 3 cups total once diced up – that are chopped, cored, and deseeded.
- You can also roast the tomatoes ahead of time.
- If you want to peel your tomatoes, slice an X on the bottom of the tomato and place it into a pot of boiling water just until the skin starts to peel back. It won’t take long. Remove the tomato with a slotted spoon. Let it cool, then you can peel and cut it up.
How to Make Stewed Okra with Tomatoes
- Cook the bacon. Begin by dicing, then cooking the bacon in a medium skillet over medium heat until it’s crispy. Remove the cooked bacon from the pan with a slotted spoon and save it for topping later. Don’t toss the bacon drippings!
Tip: If you don’t have a slotted spoon, pour the bacon into a strainer over a heat-safe bowl and pour the drippings back into the skillet.
- Sauté the onion and garlic. Cook the diced onion in the reserved bacon fat until soft and translucent. Add the minced garlic and cook just until fragrant. (Don’t let it burn!)
- Add the okra. Cook the sliced okra in the hot skillet for 2-3 minutes. This step helps cook off some of that slimy texture that tends to scare people away from okra.
If the okra is frozen, cook it for a little longer – until the okra is no longer frozen and any excess moisture is cooked off.
- Add everything else. Pour in the tomatoes (juice and all), chicken broth, and spices, then stir it all together. (I like to swish the broth in the tomato cans to get all the tomatoes out.)
- Let it cook. Bring the liquids to a simmer, then reduce the heat and cook for 20-25 minutes until the sauce thickens and the okra is tender.
Finally, serve it up! Spoon the stewed okra over hot rice, top it with the crispy bacon, and add a splash of Tabasco sauce if you like it spicy.
Pin this to save it for later!
Pin It
About Okra Slime
- If your okra is especially slimy, give it a quick rinse with cold water and pat it dry before cooking. The hot skillet and the tomatoes will take care of the rest.
- If you are really concerned about okra slime, you can soak the cut okra in water with about a tablespoon of distilled white vinegar for about 15 minutes. Rinse it with cold water until the water runs clear. (This can make okra a little mushy once cooked – we like it to have a little crunch!)
Between the heat of the skillet and the acidity of the tomatoes, I don’t think you will notice the sliminess. As it cooks, the “slime” (mucilage) helps to thicken the sauce and cooks down, so I don’t think you’ll notice it!
How to Store Leftovers
- Fridge: Store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Let it cool completely, then spoon it into a container or freezer-safe bag for up to 3 months. I like to use Souper Cubes so we have an easy-to-heat summer dish in the gloomy winter. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
- Reheating Tip: Add a splash of broth, water, or tomato juice to the sauce if it thickens too much in storage.
Recipe Substitutions
This recipe is flexible, so feel free to make it your own:
- No bacon? Use butter or olive oil and add a dash of smoked paprika to get that same smoky taste.
- Vegetarian? Skip the bacon and use vegetable broth or canned tomato juice.
- Want to add more veggies? Stir in some fresh corn, diced bell peppers, or even a handful of cooked lima beans or chick peas for a heartier meal.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Southern Stewed Okra and Tomatoes
Ingredients
- 4 strips bacon diced
- ½ large onion diced
- 4-5 cloves garlic minced (about 3-4 teaspoons)
- 3 cups fresh cut okra ~12 oz bag whole pods or 12 oz frozen cut okra
- 2 14.5 oz can fire roasted diced tomatoes
- 2 cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Serving
- cooked white rice
- Tabasco Sauce
Instructions
- In a skillet over medium heat, cook the diced bacon until crispy. Remove the cooked bacon with a slotted spoon, leaving the grease behind.4 strips bacon
- Cook the diced onions in the bacon grease until translucent, then add the garlic and cook just until the garlic is fragrant – don't allow it to burn.½ large onion, 4-5 cloves garlic
- Add the okra and toss it in the bacon grease until it begins to soften and the sliminess of the okra begins to decrease. (2-3 minutes)3 cups fresh cut okra
- Add the diced tomatoes (and the liquid in the cans) and the chicken broth, then the salt, pepper, and cayenne. Allow the mixture to combine and begin to bubble, then reduce the heat.2 14.5 oz can fire roasted diced tomatoes, 2 cups chicken broth, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon cayenne pepper
- Simmer for 20-25 minutes, stirring as needed until the liquid reduces, the sauce thickens, and the okra is fully cooked and tender.
- Top with the cooked bacon and serve over rice. My husband likes to add Tabasco sauce to make it extra spicy!cooked white rice, Tabasco Sauce
Notes
To Use Fresh Tomatoes
You’ll need 4 large ripe tomatoes – about 3 cups total once diced up – that are chopped, cored, and deseeded.Storage
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave. Add a splash of broth, water, or tomato juice to the broth if needed.Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve on the Side
This classic Southern side dish is versatile, comforting, and full of flavor. It pairs beautifully with:
- Southern Sour Cream Biscuits or Southern Cornbread
- Green Onion Sausage or Country Style Ribs
- Fried Catfish
- A Creamy German Cucumber Salad
- Southern Deviled Eggs or Pimento Cheese on the side
More Okra Recipes
Love okra? Here are a few more ways to enjoy this summer vegetable:
- Southern Fried Okra – Fried okra is one of our favorite summer side dishes – it’s like summer popcorn.
- Oven Roasted Okra – It’s a super easy way to use up a surplus of summer okra.
- Shrimp, Corn, and Okra Succotash – Another quick skillet side to use garden veggies.
- Creole Chicken and Sausage Gumbo – A variation of my mother-in-law’s gumbo recipe that uses tons of okra and can be made with fresh or frozen okra and fresh or canned tomatoes.
🙋♀️ Frequently Asked Questions
Absolutely! No need to thaw it, just add it to the skillet as directed. You will need to cook it for a few minutes longer, but everything else should be the same.
That’s just the way okra is! The slime comes from mucilage (a fancy word for plant goo), but cooking it in a hot skillet before adding liquids helps break it down. Then, simmering it in acidic ingredients like tomatoes will help reduce it. You won’t even notice it once the dish is finished.
Yes! You can eat it as is – served over rice with some cornbread on the side. It’s a delicious dish that’s light on meat. If you want, you can make it heartier by adding sausage, shrimp, or a side of sour cream biscuits or cornbread.
Fresh tomatoes work great if you have them, especially when the garden is overflowing with them. You’ll have to cook the tomatoes a little longer to achieve the “stewed tomatoes” texture that you get from canned diced tomatoes, but there’s not much better than fresh tomatoes! Otherwise, fire-roasted canned tomatoes are delicious and are super easy.
