Description
This okra and tomatoes recipe is a Southern classic with smoky bacon, tender okra, and juicy tomatoes simmered together for a hearty, flavorful dish that’s easy to make and perfect as a side or light main course.
Ingredients
Scale
- 1 pound fresh okra, sliced (or frozen, unthawed)
- 4 large tomatoes, chopped (or 28 oz canned diced tomatoes)
- 4 slices thick-cut bacon, chopped (or 5–6 slices regular bacon)
- 1 large Vidalia onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Instructions
- Cook the Bacon: In a large skillet or Dutch oven over medium heat, cook chopped bacon for about 5 minutes until browned.
- Add Onion and Garlic: Stir in chopped onion and garlic; cook another 5 minutes until onion is soft and translucent.
- Add Tomatoes and Seasonings: Add tomatoes, sugar, thyme, bay leaf, vinegar, and Worcestershire sauce. Simmer uncovered for 10 minutes.
- Add Okra: Stir in okra. Reduce heat, cover, and simmer 10–12 minutes (7–8 minutes if frozen) until okra is tender.
- Season and Serve: Remove bay leaf, adjust salt and pepper to taste, and serve hot.
Notes
- Vegetarian option: Omit bacon and sauté onion and garlic in olive oil.
- For less slime: Don’t overcook the okra and keep heat low while simmering.
- Spicy variation: Add red pepper flakes or chopped jalapeño.
- Storage: Refrigerate up to 3 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish, Main Course
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 6g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg