Okra and Tomatoes - two Southern classics even more delicious when paired. The perfect side dish for almost any traditional southern meal.
Okra! It's one of those vegetables where you find very little middle ground. It seems that people either love it or they hate it. 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 the classic dish of okra and tomatoes.
BeeBop on the other hand, falls into the "hate it" category. Just not his thing. That's okay. We don't judge. I try to tell him what he's missing, but that just falls on deaf ears.
Okra and tomatoes is a quick side dish that goes with so many entrees. And the frozen okra is always just 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 a try.
Okra and Tomatoes - two Southern classics even more delicious when paired. The perfect side dish for almost any traditional southern meal. Click To Tweet
How to Make Okra and Tomatoes
Spray a large skillet with cooking spray and place over medium high heat. Add bacon drippings to pan.
Now, let me just stop right 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. Look at that little piddly bit of bacon grease in the picture up there. That's no more than a teaspoon. But what a lot of flavor that little teaspoon of grease will add 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 chopped onion and sauté until the onion just begins to brown.
Add the diced tomatoes with their juice. Cook until tomatoes are soft and the liquid has nearly evaporated (about 10 minutes).
Add okra and water. Cover and cook until the okra is tender and cooked through (about 15 minutes). Check often and add small amount of additional water if needed during cooking.
And I promise you that there is not the slightest amount of gooey slime in the final dish. Cross my heart.
Enjoy!
More Okra Recipes on Never Enough Thyme:
Okra Recipes from Other Bloggers:
- Zesty Roasted Okra from A Spicy Perspective
- Stewed Okra and Tomatoes Creole Style from Simply Recipes
- Fried Okra from Add A Pinch
- Roasted Okra from Leite's Culinaria
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Ingredients
- Cooking spray
- 1 to 1 ½ tsp. bacon drippings or butter or margarine
- 1 large onion chopped
- 2 cans diced tomatoes with juice
- 1 lb.whole fresh or frozen okra
- ½ cup water optional
- Salt and pepper
Instructions
- Spray a large skillet with cooking spray and place over medium high heat. Add bacon drippings to pan. Add the chopped onion and sauté until the onion just begins to brown.
- Add the diced tomatoes with their juice. Cook until tomatoes are soft and the liquid has nearly evaporated (about 10 minutes).
- Add okra and water. Cover and cook until okra is tender and cooked through (about 15 minutes). Check often and add small amount of additional water if needed during cooking.
Notes
Nutrition
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Virginia says
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).
Chef E says
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...
Rocquie says
Okra pickles are awesome, too.
Rebecca says
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
gloria waters says
would it be possible to get the okra recipe with green chili and coconut. i am in the "love it" group.
Lana says
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 :-)
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! =)
Laura says
This looks delicious. We love okra around here. Great photo too!
lanaann says
This would definitely be a good one to try for a first time with okra.
lanaann says
Thanks! It's one of my favorites!
lanaann says
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!"
lanaann says
Me, too. I sound like Bubba Gump talking about okra....boiled, fried, okra in soup, okra gumbo. Ha!