Southern Stewed Okra and Tomatoes

A close-up of a plate featuring stewed okra and tomatoes alongside a serving of fluffy white rice.

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Southern Stewed Okra and Tomatoes

This Southern stewed okra and tomatoes recipe is the perfect way to use up fresh or frozen okra! A classic comfort food side dish with bacon, tomatoes, and bold Southern flavor.

Prep Time5

Cook Time40

Total Time45

Servings:

Calories: 137kcal

Author: Kari

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