Classic Southern Okra and Tomatoes

Classic Southern Okra and Tomatoes is familiar Southern comfort food. Sauté sweet onions, sliced okra, and diced tomatoes in bacon grease and garnish with crispy bacon. 

We happened upon some fresh okra at a local produce market that my grandmother would describe as “right pretty”. I would go as far as to say it was downright beautiful.  The whole batch was blemish free small to medium pods. I couldn’t leave the little farm store with out some. Okra is one of my most favorite vegetables of all time and I’ve been craving Classic Southern Okra and Tomatoes. 

Always choose okra pods that are small to medium in size. The large ones can get woody and are inedible. Once they get to woody stage, they stay and there’s no amount of cooking, or a cooking method, that will reverse that. 

Okra and Tomatoes are a perfect side dish for all sorts of things. Of course, it’s natural to think of them as an choice for other classic Southern dishes such as Southern Fried Catfish . Don’t forget about with when your entree is a BBQ dish such as Oven BBQ Chicken .

And ribs.  Lawdy, please think about them alongside ribs such as Traeger 321 Ribs or Sheetpan Maple Bourbon BBQ Spare Ribs . 

Can I use frozen sliced okra instead of fresh? 

Absolutely! You can and you should. If you can’t find “right pretty” fresh okra, sliced okra is an excellent choice. Of, if you simply don’t want to fool with the prep work, grab frozen okra.  It’s a fine product.

I don’t like okra. What can I substitute for it in Classic Southern Okra and Tomatoes?

If you don’t like okra, I suggest you scrap the idea of making Okra and Tomatoes and make coleslaw instead.

Is okra always slimy?

It does have a little bit of a slimy texture which depends a great deal on how it’s cooked.  I’ve never noticed it in Fried Okra . For sautéed okra, coating it with bacon grease seems to minimize that characteristic. 

Directions for Classic Southern Okra and Tomatoes

1. When selecting fresh okra pods, choose small to medium size. Large pods might be woody. Once okra pods reach the woody stage, there’s no going back. You can cook those things until the cows come home and they’ll never get tender enough to eat,
2. Remove the stem end from okra pods and discard. Slice pods into 1/2 inch rounds.
3. Dice onion. Set aside.
4. Dice bacon.
5. Add bacon to cast iron skillet preheated over medium heat. Stir frequently. Cook until crispy.
6. With a slotted spoon, remove crispy bacon to a bowl and set aside.
7. Add diced onion to skillet with bacon drippings and sauté on medium heat for five minutes until onions soften.
8. Add diced garlic and sauté for one minute.
9. Add sliced okra to skillet with onions, garlic, and bacon grease. Sauté for five minutes, stirring frequently to coat okra slices with bacon grease which will keep the okra from becoming slimy.
10. Stir in kosher salt, black pepper, and red pepper flakes.
11. Add canned diced tomatoes, including juice, and stir. Sauté for an additional 10 minutes or until the okra is cooked to the degree of tenderness to your liking.
12. Taste for seasoning. Top with crispy bacon and serve warm.

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Classic Southern Okra and Tomatoes

Classic Southern Okra and Tomatoes is familiar Southern comfort food. Sauté sweet onions, sliced okra, and diced tomatoes in bacon grease and garnish with crispy bacon. 

Prep Time10 minutes mins

Cook Time21 minutes mins

Course: Side Dish

Cuisine: American South

Keyword: southern okra and tomatoes

Servings: 6

Author: Jackie Garvin

Equipment

• 1 10 inch cast iron skillet

Ingredients

• 1 pound okra trimmed and sliced
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 4 slices bacon diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 14.5 ounce can diced tomatoes

Instructions

• Wash okra pods, remove and discard stem end. Slice pods into 1/2 rounds. Set aside.
• Dice onion. Set aside.
• Mince garlic. Set aside.
• Dice bacon and sauté in iron skillet preheated over medium heat. Stir frequently, Remove with a slotted spoon when crispy and set aside.
• Add onion to bacon fat and cook 5 minutes until soft.
• Add minced garlic and cook an addition  minute.
• Add okra to pot. Sir to make sure the okra is coated well with the bacon fat. That will keep it from being slimy. Cook for about 5 minutes.
• Stir in kosher salt, black pepper, and crushed red pepper flakes.
• Add canned tomatoes with juice.  Stir and cook uncovered for an additional ten minutes or until okra is cooked to the degree of tenderness you like.
• Taste for seasoning. Garnish with crispy bacon pieces. Serve war.

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