This Stewed Okra and Tomatoes Recipe is a Southern thing and it’s a natural combination. It evolved years ago most likely because the two vegetables are ready to eat from the garden at the same time.
My grandmother had a lot of okra recipes (mostly in her head) and served okra frequently during the summer. Okra and tomatoes stands out in my childhood memories along with fried okra.
I mainly use fresh okra for this, but frozen okra works just as well. During the Winter time my grandmother would use her canned okra and tomatoes.
Some cooks add small amounts of meat for seasoning but my grandmother never did. She did use bacon fat in it though!
You can also add corn to make this a more complete dish. It tastes really good with the okra and tomatoes.
Okra and tomatoes is stew like and it’s normally served as a side dish. But you can serve it over rice, hot cornbread or grits and you’ve got a Southern supper!
- 8 slices bacon
- 1 large onion chopped
- 2 16 ounce bags frozen cut okra (or 2 lb. fresh okra, sliced into 1/2 inch pieces)
- 2 14 ounce cans diced tomatoes, undrained
- salt and pepper
Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels.
Saute onion in bacon drippings until tender.
Add okra and tomatoes, stir to blend. Cover, reduce to low heat.
Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
**Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
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Recipe based on one by Angie D.
Photo by Mrs. Oliver