Best Southern Okra and Tomatoes Recipe

I never tried okra until I moved away from home. Growing up in the Pacific Northwest, it just wasn’t something we ate. The first time I saw it at a farmer’s market, I walked right past it, thinking it was some weird small pepper.

But then my neighbor brought over a bowl of okra and tomatoes she’d made, Southern-style. It was warm, comforting, and reminded me that sometimes the best dishes come from ingredients we’ve overlooked. Now it’s one of my go-to side dishes, especially when tomatoes are in season and I want something that feels like a warm hug in a bowl.

What Kind of Okra Should I Use?

Fresh or frozen okra both work great in this recipe, so don’t stress if you can’t find fresh pods at your market. When choosing fresh okra, look for bright green pods that are about 2-4 inches long – anything bigger can be tough and woody. The pods should be firm and snap easily when bent, and avoid any that feel soft or have brown spots. If you’re going with frozen okra, it’s usually pre-cut and ready to go straight into the pot, making it a super convenient option. Just remember not to thaw frozen okra before cooking, as this can make it extra slimy – add it straight from the freezer to your pan.

Options for Substitutions

This Southern classic can be tweaked in several ways while still keeping its charm. Here are some helpful substitutions:

• Bacon: You can swap bacon with ham, salt pork, or even smoked turkey for a lighter option. For a vegetarian version, skip the meat and use 2 tablespoons of olive oil plus 1 teaspoon of smoked paprika to get that smoky flavor.
• Vidalia onion: Any sweet onion will work here, or you can use regular yellow onions. If using regular onions, you might want to add an extra teaspoon of sugar to balance the flavors.
• Canned tomatoes: Fresh tomatoes work great when in season – use about 4 cups of chopped fresh tomatoes. You can also use crushed tomatoes, just expect a slightly different texture.
• Apple cider vinegar: White vinegar or white wine vinegar can step in for apple cider vinegar with similar results.
• Okra: This is the star ingredient and really can’t be substituted while keeping the dish authentic. Both fresh and frozen work equally well, but avoid canned okra as it can be mushy.
• Thyme: If you’re out of thyme, try oregano or marjoram – use the same amount called for in the recipe.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, make sure your pan is hot enough before adding the okra, and avoid overcrowding which can trap steam and increase the slimy texture. Another common mistake is not cooking the bacon until properly crispy at the start, as undercooked bacon won’t provide that essential smoky foundation for the dish – take your time and render out that fat completely. When it comes to the tomatoes, resist the urge to drain them as their juice adds necessary liquid that helps break down the okra’s texture and creates a perfect sauce consistency. For the best flavor development, don’t rush the cooking process – letting the dish simmer for at least 20-25 minutes allows the flavors to meld together and the okra to reach that perfect tender-crisp texture.

What to Serve With Southern Okra and Tomatoes?

This classic Southern side dish pairs perfectly with other down-home favorites that’ll make your meal complete. A plate of hot cornbread is practically required – you’ll want it to soak up all those tasty tomato juices! For your main dish, try serving this alongside some crispy fried chicken, smothered pork chops, or blackened catfish. If you’re keeping things simple, just spoon it over a bowl of fluffy white rice or grits, which will soak up all the delicious bacon-flavored sauce. You can also round out your plate with other Southern sides like black-eyed peas or collard greens for a true taste of the South.

Storage Instructions

Keep Fresh: This Southern okra and tomatoes dish tastes even better the next day! Put it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to mingle and develop, making each serving more delicious than the last.

Freeze: Good news – this dish freezes really well! Let it cool completely, then pop it into a freezer-safe container. It’ll keep for up to 3 months. Just remember that the okra might be a bit softer after thawing, but the taste will still be great.

Warm Up: When you’re ready to enjoy your leftovers, simply heat them in a saucepan over medium-low heat until warmed through. You can also use the microwave – just give it a stir halfway through heating. If it seems a bit watery after freezing, just simmer it uncovered for a few minutes to thicken it up.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 15-20 g
• Fat: 25-30 g
• Carbohydrates: 35-40 g

Ingredients

• 3 slices of thick bacon, diced
• 1 small vidalia onion, chopped
• 2 cloves garlic, finely chopped
• 2 cans diced tomatoes (14.5 ounces each, not drained)
• 1 tablespoon of sugar
• 2 teaspoons of fresh thyme (or ½ teaspoon of dried thyme)
• 1 bay leaf
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon worcestershire sauce
• 2 cups of okra, fresh or frozen, stems removed and cut into ½-inch pieces
• Salt and pepper, as desired

Step 1: Cook the Bacon, Onion, and Garlic

In a large skillet or Dutch oven over medium heat, cook the bacon until it begins to get crispy and the fat is rendered, which should take about 5 minutes.

Add the onion and garlic to the bacon, and saute for an additional 5 minutes until the onion is translucent and the garlic is fragrant.

Step 2: Add Tomatoes and Seasonings

Stir in the canned tomatoes along with their juices.

Add sugar, thyme, a bay leaf, vinegar, and Worcestershire sauce to the pan.

Use the juices from the tomatoes to deglaze the pan by scraping up the browned bits from the bottom.

This will add extra flavor to your dish.

Once combined, reduce the heat to low and let the mixture simmer, uncovered, for 10 minutes.

Step 3: Cook the Okra

Add the okra to the skillet or Dutch oven.

Cover the pan with a lid and continue to simmer on low heat, stirring occasionally.

Cook until the okra is tender—this should take about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra.

Step 4: Final Seasoning and Serve

Once the okra is cooked to the desired level of tenderness, remove the bay leaf from the dish.

Season with salt and pepper to taste before serving.

Enjoy this flavorful dish immediately while it’s hot.