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Southern Stewed Okra and Tomatoes

Southern Stewed Okra and Tomatoes is a classic pairing of two delicious vegetables that makes the perfect side dish for almost any traditional southern meal. And you can have it on the table in under 30 minutes!

Finished okra and tomatoes in a cast iron skillet.

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Southern Stewed Okra and Tomatoes is southern comfort food at its best! This delicious combination of simple ingredients is the perfect accompaniment for almost any southern dinner and it’s easy to make. It’s as simple as chopping an onion and simmering the ingredients to let the flavors meld. 

Okra is one of those vegetables where you find very little middle ground. It seems that people either love it or they don’t.

I, of course, fall into the “love it” category. I like it every single way I’ve ever had it. Fried, boiled, in gumbo, in soup, and of course this classic dish of okra and tomatoes.

BeeBop on the other hand falls into the “don’t” category. Just not his thing. That’s okay. I try to tell him what he’s missing, but it just falls on deaf ears.

Okra and Tomatoes is a quick side dish that goes well with almost any main dish. I often serve it with southern fried chicken, old fashioned green beans, stick of butter rice, and buttermilk biscuits.

And the frozen okra is as good as fresh. Cooking okra with something slightly acidic like tomatoes, cuts out nearly all of the slime factor, too.

So, next time you’re at the grocery store, grab a bag of frozen okra and give this classic comfort food side dish a try. You won’t be disappointed!

❤️ Why We Love This Recipe


  • It’s a very traditional southern side dish often served with chicken, pork chops, or fish.
  • It takes under 30 minutes to make!
  • It’s loaded with rich flavors and full of fiber.

🛒 Ingredient Notes


Whole okra, tomatoes, onion, butter, salt, pepper, and water on a table.

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  • Bacon DrippingsThis is optional but very highly recommended. Every traditional southern cook that I know keeps a container of bacon drippings (or “bacon grease” as we say) on hand. We use it to season all kinds of things. It gives a lovely smoky bacon-y flavor to the finished dish. If you don’t have bacon drippings or simply don’t want to use them, substitute an equal amount of butter or margarine.
  • Onion I prefer yellow onion in this recipe.
  • Diced Tomatoes with JuiceIn my opinion, diced canned tomatoes are one of the greatest inventions of the 20th century. You can substitute fresh, super ripe tomatoes or canned whole tomatoes that you cut up yourself if you like.
  • Fresh or Frozen Whole OkraFrozen whole okra is almost indistinguishable from fresh okra. Use either for this recipe. Just make sure to purchase whole okra pods, not sliced or cut okra. If you’re using frozen, there’s no need to thaw it, just toss it right into the pan.
  • Salt and Black PepperWe keep the seasonings simple for a traditional version of this recipe.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Southern Stewed Okra and Tomatoes


STEP 1. Place a large skillet over medium heat and add the bacon drippings (or butter) to the pan.

STEP 2. When the bacon fat (or butter) has melted, add the chopped onion and sauté until it just begins to brown.

ABOUT BACON DRIPPINGS: Let me just stop here and say a little something about bacon drippings. Or, as we say in the south, bacon grease.

There is nothing whatsoever wrong with using a little bit of bacon grease once in a while. This recipe uses a very small amount, but what a lot of flavor that it adds to this dish!

And fat is fat is fat, you know. It all has the exact same calorie count. Butter, margarine, canola oil, bacon grease, schmaltz, whatever. Although I’m not saying anything about the cholesterol. After all, I’m a cook, not a nurse :-)

STEP 3. Add the diced tomatoes with their juice. Cook until the tomatoes have softened and the liquid has nearly evaporated (about 10 minutes).

STEP 4. Add the fresh or frozen (no need to thaw) okra and water. Stir well to combine. Increase the heat to medium high and bring the mixture to a gentle boil. 

STEP 5. Reduce the heat to low, cover the pan and cook until the okra is tender and cooked through (about 15 minutes). Check and stir often adding a small amount of additional water if needed during cooking.

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A black cast iron skillet.
A serving of okra and tomatoes on a white plate.

And I promise you that there is not the slightest amount of gooey slime in the final dish. Cross my heart.

🔀 Options and Variations


There are dozens of variations on stewed okra and tomatoes. Here are a few ideas:

  • Add 1/2 cup chopped celery to saute with the onions.
  • Add one cup of finely diced bell pepper.
  • Substitute chicken broth for the water.
  • One cup of drained, whole kernel corn makes the recipe into more of a vegetable stew.
  • A clove of finely chopped garlic or 1/4 teaspoon of garlic powder adds great flavor.
  • For a spicy version, add a finely diced small jalapeno pepper or 1/4 teaspoon red pepper flakes.
  • Make it into a meal by adding cooked chicken or sausage. Serve over a bed of rice.

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🍚 Make Ahead and Storage Information


Stewed okra and tomatoes can be made up to two days in advance and kept stored in the refrigerator. Reheat over gentle heat before serving. Store leftovers in an airtight container for up to two days.

❓ Questions About Okra and Tomatoes


Does the okra make this dish slimy?

In my experience, the okra definitely does not give this finished recipe a slimy texture. If you find that you do have that texture, try adding a teaspoon of vinegar (white, red wine, or apple cider) and stir it through. That should dramatically reduce any slime factor.

Can I freeze okra and tomatoes?

Yes, you can! However, when thawed the okra will have a slightly less firm texture than it did when freshly prepared.

Finished okra and tomatoes in a cast iron skillet.

🧾 More Recipes You’ll Like


Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Finished okra and tomatoes in a cast iron skillet.

Southern Stewed Okra and Tomatoes

Southern Stewed Okra and Tomatoes is a classic 30-minute recipe that goes perfectly with any traditional southern meal!
5 from 11 votes
Print It Rate It Save
Course: Side Dishes
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 97kcal
Author: Lana Stuart

Ingredients

  • 1 ½ teaspoons bacon drippings or butter or margarine
  • 1 large onion chopped
  • 29 ounces canned diced tomatoes with juice
  • 1 pound whole fresh or frozen okra
  • ½ cup water more as needed during cooking
  • Salt and pepper

Instructions

  • Place a large skillet over medium heat and add the bacon drippings to the pan.
  • When the bacon fat (or butter) has melted, add the chopped onion and sauté until it just begins to brown.
  • Add the diced tomatoes with their juice. Cook until the tomatoes have softened and the liquid has nearly evaporated (about 10 minutes).
  • Add the okra and water. Stir well to combine. Increase the heat to medium-high and bring to a boil.
  • Reduce the heat to low, cover the pan and cook until the okra is tender and cooked through (about 15 minutes). Check and stir often adding a small amount of additional water if needed during cooking.

Notes

  • When using frozen okra, there’s no need to thaw before adding to the pan.
  • The recipe may be made up to two days in advance and kept stored in the refrigerator. Reheat over gentle heat before serving.
  • Store leftovers in an airtight container for up to two days.

Nutrition Information

Serving 1 | Calories 97kcal | Carbohydrates 19g | Protein 4g | Fat 2g | Saturated Fat 1g | Cholesterol 1mg | Sodium 307mg | Potassium 766mg | Fiber 6g | Sugar 8g | Vitamin A 1053IU | Vitamin C 47mg | Calcium 164mg | Iron 3mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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A serving of okra and tomatoes in a dish.

— This post was originally published on July 7, 2009. It has been updated with new photos and additional information.

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28 Comments

  1. Nancy Helpinstill says:

    This def takes me back to my childhood in east Texas in the 50s! We always had it over white rice. But I’ve never seen it made with whole okra! I’m trying to figure out how you eat it. Do you have to use a fork and knife to cut the okra when you eat? (Serious, here.)

    1. That’s funny…I’ve never seen it made with cut okra 😊 Yes, we use a knife and fork.

  2. 5 stars
    Great recipe. There are times when I have to use a short cut to this recipe. I purchase a can of ‘stewed tomatoes’ and heat the tomatoes and then add small (uncut) pods to the stewed tomatoes. Turn off the heat, cover with a lid and the okra will finish cooking. Serve over cooked rice. YUM!

  3. Patrick Ashby says:

    5 stars
    The recipe is delicious! I love Okra and Tomatoes. I added some sweet kernel corn. I also added a little Worchester Sauce to give some more flavor. I also am going to use a few andouille sausage next time. Thanks, Patrick.

  4. I have prepared this recipe and it’s wonderful. However, if you need a ‘time-saver’ approach, use butter/margarine vs. bacon, and use a can of ‘stewed’ tomatoes (to save the chopping/cooking time). Carefully, trim the top but do not ‘break-into’ the okra pod. Gently fold the pods into the hot tomatoes, turn off the heat and set aside. Cooks perfectly every time. I prefer to use smaller pods. Definitely….serve over cooked rice (basmati is my favorite).

  5. I am an okra fanatic! Tomatoes just add to the factor, and working in Indian restaurants seeing them frying it with the onions also helps with the slim factor…Love your dish, and grew up with them in the south…

  6. Okra pickles are awesome, too.

  7. this looks wonderful i just made okra today also, with green chili and coconut the recipe is archived on my blog I love yours

    Rebecca

    1. gloria waters says:

      would it be possible to get the okra recipe with green chili and coconut. i am in the “love it” group.

      1. Real sorry, Gloria, but I don’t have an okra recipe that uses green chili and coconut. Don’t think I’ve ever of that combination to tell you the truth :-)

  8. rabbittrick says:

    Ooo… okra. I love them tempura-style, but I’m not a big advocate of greasy foods too often.

    This sounds like an awesome way to cook them! I can imagine this as a mid-day snack, too, to keep the work energy up! =)

  9. This looks delicious. We love okra around here. Great photo too!

  10. This would definitely be a good one to try for a first time with okra.

  11. Thanks! It’s one of my favorites!

  12. I guess if you’ve never had it, it might seem strange. I understand that in some part of the world it’s known as “lady’s fingers!”

  13. Me, too. I sound like Bubba Gump talking about okra….boiled, fried, okra in soup, okra gumbo. Ha!

  14. Wow! You never heard of okra?? Really? Actually, it is indigenous to the African continent and grows really well in our hot southern summers. I had some fried okra last night. So good…

  15. I wish I had a “tomato lady” like that! Although my garden tomatoes are looking pretty good. If I can just keep the deer out of them. They devoured a zucchini plant today. Grrr…..

  16. Never tried Okra but when I do, it will be on this recipe! :)

  17. I’m an okra fanatic, this beautiful dish looks so scrumptious!

  18. s. Stockwell says:

    Well now, this okra thing is a little strange for us out here in California? The recipe sound good since anything started out with bacon grease is going to be tasty? We need to try this one since so much of the country considers okra a classic. always love your post! best, s

  19. I am in the “I LOVE Okra” camp and this looks fantastic!

  20. mathildescuisine says:

    Such a wonderful idea, never heard about Okra before but i definitely want to try it now!

  21. Oh, I forgot. Tell your folks that they can serve this over some nicely steamed rice, if they choose.

    Miss P

  22. I just love okra and tomatoes! Always have. Of course, I love “anything and tomatoes”. Remember how Daddy used to really like macaroni and tomatoes?

    You’re right — this compliments almost all Southern fare. So, fry that chicken, bake some cornbread, and get a pot of butterbeans going. It’s great.

    Miss P

    ps – you ought to drive down here. We have a great tomato lady. You drive up to her house, check out the tomatoes under the carport, weigh them on the scale, put your money in the lock-box and off you go. It’s the honor system. Mayberry lives! I absolutely love it, and I love this life.

  23. Count my husband and me in the “love it” group. Like you said, any way. I made okra and tomatoes a few days ago, and saw my husband eating the cold, refrigerated leftovers as a dip for tortilla chips.