Okra and Tomatoes
Okra and tomatoes make a mouthwatering combination in this easy-to-make side dish. Try it with your favorite protein or as a standalone meal.
Okra and tomatoes team up to make this delicious side dish. If you’ve avoided okra because of its texture, you might be surprised at how good it is when combined with juicy tomatoes, bacon, and onions. It’s a simple and easy dish to prepare and cook, and makes a fabulous side dish with just about any main protein. Or serve it as a luncheon dish with a scoop of rice.
Why You’ll Love It
Simple ingredients. Just a handful of pantry staples brings this dish together beautifully.
Big flavor. Bacon, tomatoes, and onions add savory depth and balance okra’s texture.
Versatile serving. Enjoy as a side, over rice, or even as a main with bread.
Easy to make. A quick simmer is all it takes to get this on the table.
Ingredient Notes
- Bacon – Adds smoky flavor and a bit of fat for sautéing the onions.
- Onion – Chopped and cooked until sweet and tender.
- Okra – Fresh okra sliced into rounds; choose small pods for the best texture.
- Tomatoes – Fresh, seeded, and diced; juicy and acidic to balance the okra.
- Salt and pepper – Season to taste.
- Crushed red pepper flakes – Optional, for a bit of heat.
- Parsley – Fresh and chopped, for garnish if desired.
Steps to Make Okra and Tomatoes
- Cook the bacon until crisp, then remove it from the pan.
- Sauté the onions in the bacon drippings until tender.
- Add the okra, tomatoes, and seasonings, then simmer until the okra is tender.
- Taste and adjust seasoning as needed, then garnish with parsley and serve.
Tips
- Choose small, firm okra pods for the best texture and minimal sliminess.
- Use fresh, ripe tomatoes for maximum flavor — or canned if out of season.
- Deglaze with a splash of broth or water if the mixture starts to stick.
Recipe Variations
- Add corn. Stir in fresh or frozen corn kernels for added sweetness and texture.
- Indian-inspired. Add a dash of curry powder and turmeric, and serve with naan.
- Make it a succotash. Mix in corn and lima beans for a hearty veggie medley.
- Vegan version. Omit the bacon and use olive oil for a meat-free alternative.
Serving Suggestions
- Serve over steamed rice or with cornbread for a filling lunch or side.
- Pair with grilled chicken, pork chops, or baked fish.
- Add hot sauce or pepper vinegar for a bold finish.
- Include it in a Southern-style dinner with black-eyed peas and greens.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze? Not recommended, as okra can become mushy after thawing.
To Reheat: Warm gently on the stovetop over medium-low heat or in the microwave until hot.
Okra and Tomatoes
Ingredients
- 4 strips bacon
- 1/2 cup onion, chopped
- 1 1/2 pounds okra, fresh , washed and sliced into 1/2-inch thick rounds
- 4 large tomatoes, seeded and diced
- 1 1/2 teaspoons kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch crushed red pepper flakes, optional
- Chopped fresh parsley, optional
Instructions
- Arrange the bacon in a large skillet and place it over medium heat; cook until crisp. Using a slotted spoon, transfer the bacon to paper towels to drain.
- Add the chopped onions to the skillet and cook for 5 minutes or until translucent. Add the okra, tomatoes, salt, pepper, and crushed red pepper if using; stir to combine and simmer for 20 minutes or until the okra is tender. Taste and adjust the seasonings.
- Garnish with parsley if desired, and serve immediately.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
