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!
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 fall firmly 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.
This okra and tomatoes recipe 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 it’s just as good with frozen okra as with fresh. Cooking okra with something slightly acidic, like tomatoes, eliminates 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!
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 30 Minutes
Servings: 4
Primary Ingredient(s): Whole okra pods, canned tomatoes, onion, bacon drippings (or butter)
Skill Level: Easy
What You’ll Like About 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.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 133 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
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- Bacon Drippings – This 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 Juice – In 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 Okra – Frozen 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 Pepper – We keep the seasonings simple for a traditional version of this recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Southern Stewed Okra and Tomatoes
- Place a large skillet over medium heat and add the bacon drippings (or butter) to the pan.
- When the bacon fat (or butter) has melted, add the chopped onion and sauté until it just begins to brown.
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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 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 :-)
- Add the diced tomatoes with their juice. Cook until the tomatoes have softened and the liquid has nearly evaporated (about 10 minutes).
- 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.
- 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. Add salt and pepper to taste.
And I promise you that there is not the slightest amount of gooey slime in the final dish. Cross my heart.
Recipe 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.
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.
More Okra Recipes You’ll Like
Questions About Okra and Tomatoes
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.
Yes, you can! However, when thawed, the okra will have a slightly less firm texture than it did when freshly prepared.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Southern Stewed Okra and Tomatoes
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 to taste
Instructions
- Place a large skillet over medium heat and add the bacon drippings to the pan.1 ½ teaspoons bacon drippings
- When the bacon fat (or butter) has melted, add the chopped onion and sauté until it just begins to brown.1 large onion
- Add the diced tomatoes with their juice. Cook until the tomatoes have softened and the liquid has nearly evaporated (about 10 minutes).29 ounces canned diced tomatoes with juice
- Add the okra and water. Stir well to combine. Increase the heat to medium-high and bring to a boil.1 pound whole fresh or frozen okra, ½ cup water
- 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. Season with salt and pepper to taste.Salt and pepper
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
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.
— This post was originally published on July 7, 2009. It has been updated with new photos and additional information.
Basic home cooking=a happy me!
How can you do it with fresh tomatoes?
Substitute the same amount of peeled, diced fresh tomatoes with their juices.
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.)
That’s funny…I’ve never seen it made with cut okra 😊 Yes, we use a knife and fork.
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!
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.
Glad to know you like it. It’s one of my all-time favorites.
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).
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…
Okra pickles are awesome, too.
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
would it be possible to get the okra recipe with green chili and coconut. i am in the “love it” group.
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 :-)
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! =)