Feel like Southern food for tonight's meal? Our stewed okra and tomatoes is simple to make, and is low in carbs, and cheap. What do you have to lose?
Want to see our latest recipes? Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
Our stewed okra and tomatoes takes pantry staples. Let's talk about some of the key ingredients.
- Aromatics: We used yellow onion and fresh garlic.
- Vegetables: We used petite diced canned tomatoes and frozen sliced okra, but you can also use fresh okra.
- Meat: We used 7 slices of bacon for flavor and crunch.
- Spices: We used table salt and freshly cracked black pepper.
- Broth: We used low sodium chicken broth, but you could also use vegetable broth.
How to Make
Gather the ingredients for our stewed okra and tomatoes. Chop the onion and mince the garlic, then measure the dry and wet ingredients.
- Cook the bacon in a heavy bottomed skillet over medium heat, turning it over with a fork as needed. Put the cooked bacon on a paper towel-lined plate, blot off the excess grease, and let it cool.
- Pour the bacon fat into a bowl, then pour 1 ½ tablespoons back into the skillet. Over medium high heat, sauté the onion for a few minutes until it's soft, then add the garlic and cook until fragrant.
3. Pour the chicken stock into the skillet and turn the heat to medium high. Using a wooden turner, scrape the browned bits from the cooked bacon and onion off the bottom of the skillet. This is called deglazing and will give this dish more flavor.
4. Add the diced tomatoes, the sliced okra (fresh or frozen), and the spices.
5. Stir with a large wooden spoon until well combined.
6. Cover the skillet and bring the stew to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.
7. Remove from the heat. Just before serving, add the bacon and stir, but save some of the bacon to use as a garnish.
8. Transfer to a serving bowl and sprinkle on the fresh parsley. Serve with mashed potatoes, rice, or grits.
Onions, garlic, green bell peppers, tomatoes, eggplant, rice, mashed potatoes, beef and lamb all taste wonderful when served with okra.
They are both high in vitamin C and potassium. Okra is also high in calcium, dietary fiber and lutein.
It will change color from a bright green to a darker olive green, and it will be soft.
If you are selecting fresh okra from the grocery store or farmer's market, remember that small, young pods will be more tender. The larger pods tend to have a woody spine in the middle, so it's best to use the smaller pods.
We love stewed okra and tomatoes served on top of mashed potatoes, but rice and grits are also popular choices. Round out your meal with a slice of freshly made cornbread. If you are looking for a main course to go with this popular side dish, try fried pork chops or fried chicken.
- Want a spicier version? Try crushed red pepper flakes, cayenne pepper, or a minced jalapeño.
- Want a Cajun version? Add 2 teaspoons of Cajun seasoning and use the onion, green pepper, and celery.
- Want an Indian version? Try whole cumin seeds, turmeric, chili powder, and cayenne pepper.
- Want a different meat? Try sausage, shredded chicken, or ground beef for a main course dish.
- Want more vegetables? Try fresh cut corn or summer squash.
- Need to make this ahead? No problem; just reheat on the stovetop on medium low heat for 10 minutes before serving.
- Don't have fresh okra or tomatoes? Use frozen cut okra and canned tomatoes.
- Don't want to use a yellow onion? Try using a Vidalia or red onion.
Other Southern Recipes
If you liked this recipe and found it helpful, give it some love by sharing!
The pleasure of a 5-star review would be greatly appreciated!
Stewed Okra and Tomatoes
- Cook the bacon in a large skillet over medium heat until cooked through and crispy, turning the bacon over with a fork as needed. Remove the bacon and blot off excess grease with paper towel. Let it cool, then cut into half inch pieces or crumble and set aside. Drain the bacon fat from the skillet, then return 1 ½ tablespoons of the fat to the skillet.
- While the bacon is cooking, chop the onion and mince the garlic. Wash and cut the fresh okra or measure out the frozen.
- Heat the bacon fat over medium high heat, then saute the onion for a few minutes, stirring occasionally, then add the garlic and stir constantly for a minute.
- Deglaze the skillet by pouring in the chicken broth and scraping all the browned bits off the bottom of the skillet with a wooden turner.
- Add the diced tomatoes, okra, salt, and pepper. Cover the skillet with a lid, aluminum foil, or a small cookie sheet and bring to a boil. Turn the heat down to medium low and simmer for 20 minutes, stirring occasionally with a large wooden spoon.
- Remove from the heat and transfer to a serving bowl. Stir in the crumbled bacon, reserving some for garnish. Sprinkle the freshly chopped parsley on top for extra color and flavor. Serve warm over mashed potatoes, rice, or grits.
- Choose no salt added diced tomatoes, unsalted chicken broth, and low sodium bacon for a lower sodium dish.
- Make ahead or leftovers, just reheat on the stovetop on medium low heat for 30 minutes before serving.
- Use frozen cut okra and canned tomatoes if you don't have fresh.
This post was originally published on May 7, 2018 and was updated September 1, 2019. It was republished on October 21, 2022 with resized images and refreshed content.