Description
A flavorful Southern classic, Okra and Tomatoes is a comforting stew made with crispy bacon, tender okra, and juicy tomatoes, seasoned with garlic, onion, thyme, and a touch of vinegar for a tangy finish. This hearty side dish highlights the best of Southern cooking with simple ingredients and easy preparation.
Ingredients
Scale
Meat and Vegetables
- 3 slices thick-cut bacon, diced
- 1 small Vidalia onion, diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen okra, stems trimmed and cut into ½-inch pieces
Tomato Mixture
- 2 (14.5 ounce) cans diced tomatoes, NOT drained
- 1 tablespoon sugar
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 1 dried bay leaf
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
Seasoning
- Salt and pepper, to taste
Instructions
- Cook Bacon: In a large skillet or Dutch oven, cook the diced bacon over medium heat until it begins to get crispy and the fat is rendered, about 5 minutes.
- Sauté Onion and Garlic: Add the diced Vidalia onion and minced garlic to the bacon. Sauté the mixture for 5 more minutes until the onions are soft and fragrant.
- Add Tomato Mixture: Stir in the canned diced tomatoes with their juices, sugar, thyme, bay leaf, apple cider vinegar, and Worcestershire sauce. Use the tomato juices to deglaze the pan by scraping up any browned bits from the bottom. Reduce the heat to low and simmer uncovered for 10 minutes to blend the flavors.
- Simmer Okra: Add the okra to the skillet and cover with a lid. Simmer on low heat, stirring occasionally, until the okra is tender—about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra.
- Season and Serve: Remove the bay leaf from the stew. Season the dish with salt and pepper to taste. Serve immediately while hot.
Notes
- Stewed Okra and Tomatoes is a classic Southern dish packed with comforting flavors from bacon, onion, garlic, and apple cider vinegar.
- You can substitute the canned tomatoes with fresh diced tomatoes if preferred, though canned tomatoes provide consistent flavor and texture.
- For a thicker stew, cook uncovered a bit longer to reduce excess liquid to your desired consistency.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 126 kcal
- Sugar: 6 g
- Sodium: 317 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 12 mg
