Southern stewed okra and tomatoes, also called smothered okra or okra gumbo, is an old fashioned Southern classic combo. Okra and tomatoes go together like mashed potatoes and gravy. The perfect match for a signature Southern dish.
Okra and tomatoes may be served as a side dish, as a topping for cooked rice, or become the main meal with the addition of sausage – smoked sausage that is.
One thing that I’ve found is people either love okra or hate okra. One of the main reasons I hear that folks don’t like okra is that it’s slimy. Yes, okra does make slime, called mucilage, but that doesn’t mean that all okra recipes create a slimy mess. The mucilage of okra has an advantage when stewing, making soups or gumbo, because it acts as a natural thickening agent.
Southern okra and tomatoes have a great flavor and texture and I can assure you – not slimy. The mister says he could eat okra and tomatoes every day, with a dash of Tobasco® of course.
“What grows together, goes together”
Here’s a tip to cut the slime on okra – choose fresh small pods. Yes, you want the little ones. The bigger the okra pods are, they get tough and woody…..and more slimy. You’ll know when you get one that’s one the woody side because slicing it will not be easy. I go ahead and discard those pods.
Southern Okra & Tomatoes
The key to this dish is to keep it simple. It is simple ingredients with just the right seasonings cooked to perfection. By the way….don’t cook it to death. I know it’s “stewed” but there’s a limit to everything before turning it to mush.
Here’s what you’ll need: fresh okra, canned tomatoes and yes fresh are fine too, a Vidalia onion, bacon, some chicken or veggie stock and a few seasonings. Some folks like to add celery and bell pepper too. I didn’t have any on hand and it’s good without it too.
How to Make Classic Okra and Tomatoes with Bacon
Step 1: Cut bacon into pieces and saute until cooked through over medium heat. Remove the bacon pieces and reserve for later.
Step 2: Next, add the diced onion to the bacon fat rendered and sauté until tender. See those brown bits from cooking the bacon stuck on the bottom of the pan? Those are flavor bits! As the onion cooks and releases moisture, scrape those bits from the pan to incorporate into the dish.
Tomatoes and Okra Southern Style
Step 3: Next, add the canned tomatoes (or fresh diced if you have them) and the sliced okra to the skillet. Stir to mix everything together. If you’re adding other diced vegetables such as bell pepper and celery, add those in now too. Add the stock and seasonings. Bring to a simmer, cover, and cook for 20-30 minutes.
Cook’s Note: I used a large stainless pan to prepare this dish. A coated dutch oven or similar would also work great. I recommend that you not use cast iron. The acidity of the tomatoes is not a good match for your cast iron cookware.
Classic Country Cooking Okra and Tomatoes
You may also be interested in: Southern Skillet Fried Okra
Let’s make Southern Stewed Okra & Tomatoes!
Southern Stewed Okra & Tomatoes
Classic Southern okra and tomatoes are a savory and delicious side dish.
Ingredients
- 4 Thick Slices of Bacon, cut into pieces
- 1 M/L Vidalia Onion, diced
- 1 28 oz Can of Diced Tomatoes
- 1.5-2 lbs Fresh Okra, sliced
- 2 c Vegetable or Chicken Stock
- Pinch of Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Ground Garlic Powder
- 1/2 tsp Creole Seasoning
Instructions
- Begin by sauteing the bacon pieces until browned over medium heat. Remove the cooked bacon and reserve for garnish later.
- Next, add the diced onion to the bacon fat rendered and saute for 2 to 3 minutes until softened.
- Next, add in the canned diced tomatoes with juice and the sliced okra. Stir to combine.
- Next, add the stock and seasonings. Stir to combine.
- Bring to a simmer. Cover and cook (stew) for 20 to 30 minutes. Do not overcook.
- Serve hot topped with bacon pieces as a side dish or topped over cooked rice.
Nutrition Information:
Yield:
8Amount Per Serving: Calories: 103Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 359mgCarbohydrates: 15gFiber: 7gSugar: 8gProtein: 7g
Recipe shared at the Weekend Potluck
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Thank you so much for stopping by! I am so happy that you did. I know you’ll love this classic summer side just as much as we do.
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Until next time, Love and Happy Cooking, Friend!
Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube
Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
Follow me on Facebook | Twitter | Instagram | Pinterest | YouTube
Alicek
Tuesday 1st of October 2024
It is really hard to find okra in Pittsburgh. I had found some for another dish at our local Asian market for a big price, and didn't want to waste the extra okra. This was absolutely so good, I was sorry I wasted the okra on that first recipe! So yummy, I may have to see if I can grow okra in Pennsylvania next summer! I added the bell peppers, but not the celery (my son doesn't care for celery).
Julia Jordan
Wednesday 2nd of October 2024
Alice, I am thrilled that you enjoyed the recipe. Thank you so much for letting me know. Happy cooking! ~Julia
Sandra Browning
Saturday 21st of September 2019
Hello, I just ran across your page. I am from Louisiana where we lived off fresh okra all our lives but I have moved to Idaho where the only okra you can find in a grocery store is so tough you can't even break the surface with your finger nail. I have resorted to having to use frozen okra. The problem is they cut everything to go into the frozen. Today, I sorted over 5oz of just ends because they are really tough and woody and inedible. I still ended up with some woody pieces and wondered if I need to sort out the one's with brown on the slices. I love okra and tomatoes and make it all the time, it is good for you and is very helpful in losing a little weight with something yummy. Any suggestions would be helpful. Thanks!
Julia Jordan
Sunday 22nd of September 2019
It would likely have more to do with the size of the slices...bigger ones are likely to be tough and woody. Those larger pods of okra are almost always tough. The smaller pods, therefore slices, are going to be the most tender and ideal. Good luck in your search for delicious okra! If you were closer I'd be glad to share some with you :)
Colleen - Faith, Hope, Love, & Luck
Friday 18th of May 2018
With all of that yummy bacon, how can I resist? Looks tasty!
FrugalHausfrau
Tuesday 15th of May 2018
It's always so much fun to see a down home recipe made just how it should be! Thanks for sharing with us at Fiesta Friday this week!
Mollie
Julia Jordan
Tuesday 15th of May 2018
Mollie, Thank you :)
Amy (Savory Moments)
Monday 14th of May 2018
This looks so flavorful and really tasty! Thanks for linking to the Friday Frenzy!