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: Southern Stewed Okra and Tomatoes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Primary Ingredients: Whole okra pods, canned tomatoes, onion, bacon drippings (or butter)
Skill Level: Easy
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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.
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.
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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.
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.
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 and Answers: Southern Stewed 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.
More Okra Recipes You’ll Like
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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 looks delicious. We love okra around here. Great photo too!
This would definitely be a good one to try for a first time with okra.
Thanks! It’s one of my favorites!
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!”
Me, too. I sound like Bubba Gump talking about okra….boiled, fried, okra in soup, okra gumbo. Ha!
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…
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…..
Never tried Okra but when I do, it will be on this recipe! :)
I’m an okra fanatic, this beautiful dish looks so scrumptious!
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
I am in the “I LOVE Okra” camp and this looks fantastic!
Such a wonderful idea, never heard about Okra before but i definitely want to try it now!
Oh, I forgot. Tell your folks that they can serve this over some nicely steamed rice, if they choose.
Miss P
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.
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.