southern okra and tomatoes recipe

Written ByJenny Smyth Posted on
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The Best southern okra and tomatoes recipe

I’ve always been a fan of Southern-style cooking, and this okra and tomatoes recipe is one of my all-time favorites. It’s a classic dish that’s perfect for any occasion, whether you’re hosting a big family gathering or just need a quick and easy meal for your family. I love how the tender okra and juicy tomatoes come together in a rich and tangy sauce that’s simply irresistible.

My kids can’t get enough of it, and I’m sure your family will feel the same way. The best part? It’s incredibly easy to make, requiring only a few simple ingredients and minimal prep work.

Simply sauté the okra in a bit of oil until it’s tender, then add in some diced tomatoes, garlic, and herbs, and let it simmer until the flavors have melded together. Serve it over rice or with some crusty bread on the side, and you’ve got a meal that’s sure to please even the pickiest eaters. Plus, this recipe is packed with nutrients from the okra and tomatoes, making it a great choice for those looking for a healthier meal option.

Whether you’re serving it as a main dish or as a side, this Southern okra and tomatoes recipe is sure to become a staple in your household. One of the things I love about this recipe is how versatile it is – you can adjust the level of heat to your liking by adding more or less hot sauce, and you can also customize it with your favorite herbs or spices. My kids love when I add in some diced jalapeños for an extra kick of flavor.

But honestly, this recipe is perfect just the way it is – simple, delicious, and full of goodness from every ingredient. As an added bonus, this dish freezes beautifully, so feel free to make a big batch and store it away for later use. Just thaw it out when you’re ready for another delicious meal.

Southern Okra and Tomatoes

4.5 from 732 votes

A classic Southern side dish featuring tender okra simmered with ripe tomatoes, onions, and bacon. This savory and slightly tangy dish is perfect for summer cookouts or family dinners.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Main Ingredients

1 pound fresh okra, sliced into 1/2-inch rounds
4 slices bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon apple cider vinegar
1 tablespoon olive oil

👨‍🍳Directions

1Place a large skillet or Dutch oven over medium heat and add the olive oil.
2Once the oil shimmers, add the chopped bacon and cook, stirring occasionally, until crispy, about 5 to 6 minutes.
3Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
4Add the diced onion to the hot bacon fat and cook over medium heat, stirring frequently, until softened and translucent, about 4 to 5 minutes.
5Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6Add the sliced okra to the skillet and cook, stirring occasionally, for 5 to 6 minutes until the okra begins to brown and loses some of its sliminess.
7Pour in the undrained diced tomatoes, salt, black pepper, and red pepper flakes if using, and stir to combine.
8Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
9Cover the skillet and cook for 10 to 12 minutes, stirring once halfway through, until the okra is tender but not mushy.
10Remove the lid, stir in the apple cider vinegar and reserved bacon, and cook for 1 more minute to meld the flavors.

🔧Equipment

Large skillet or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 10g💛Saturated Fat: 3g❤️Cholesterol: 15mg🧂Sodium: 520mg🌾Total Carbs: 16g🥦Dietary Fiber: 5g🍬Sugars: 6g🥩Protein: 7g

📝Notes

For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil instead. To reduce sliminess, cook the okra over higher heat and avoid overcrowding the pan. Serve warm as a side dish with cornbread or rice.

Watch Video Of How Southern Okra and Tomatoes Works

This Southern okra and tomatoes recipe is one that never fails to impress – whether I’m serving it at home or taking it to a family gathering.

It’s such an easy dish to prepare that even my pickiest eaters will enjoy every bite.

One thing I love about this recipe is how well it stores – simply refrigerate or freeze leftovers until you’re ready for another delicious meal.

❓ Frequently Asked Questions About Southern Okra and Tomatoes

Q: What type of okra should I use?

This recipe works best with fresh or frozen okra pods that are about 1-2 inches long. You can also use canned okra if that’s what you have on hand – just drain the liquid before using.

Q: Can I use other types of vegetables instead of okra?

While okra is definitely the star of this show, you can experiment with other vegetables like zucchini or yellow squash if you want to mix things up.

Q: How do I store leftover okra and tomatoes?

This dish freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag. When you’re ready for another meal, thaw it out in the fridge overnight before reheating.

Q: Can I make this recipe ahead of time?

Yes! This dish actually gets better with time – just prepare everything up until the final step (adding in the tomatoes), then refrigerate or freeze until you’re ready to finish cooking.

Q: What kind of hot sauce should I use?

I like to use Frank’s RedHot for its nice balance of heat and flavor – but feel free to experiment with different brands or types until you find one that suits your taste buds.

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