Southern Soul Food Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Okra and Tomatoes
Fresh okra simmered with bacon, onion, and tomatoes into a soft, savory Southern side dish.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Render the Bacon: In a large skillet over medium heat, cook the chopped bacon until the fat renders and the bacon is crispy (about 8 minutes). Use a slotted spoon to remove the bacon bits to a paper towel, leaving the fat in the skillet.
- 2
Sauté the Aromatics: Add the diced yellow onion to the hot bacon fat. Sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 additional minute.
- 3
Add the Vegetables: Stir the sliced okra and chopped tomatoes (with their juices) into the skillet. Toss well to combine the vegetables with the flavorful fat.
- 4
Season and Simmer: Stir in the sugar (which cuts the acidity of the tomatoes), salt, and black pepper. Bring the mixture to a gentle bubble.
- 5
Stew: Reduce the heat to low, cover the skillet, and simmer for 25 to 30 minutes. Stir occasionally. The tomatoes will break down to form a rich sauce, and the okra will become tender. The acid from the tomatoes helps minimize the okra's natural "slime."
- 6
Finish: Uncover and simmer for 5 more minutes if the sauce is too watery. Stir the crispy bacon bits back into the dish just before serving to maintain their crunch.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
72/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving135
Calories
8 g
Protein
15 g
Carbs
5 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Okra and tomatoes is a late-summer Southern stew rooted in West African cooking, where okra arrived with the transatlantic trade and became a garden staple across the Lowcountry. Cooking the two together is a practical pairing: the tomato's acidity tames okra's slippery texture, a trick passed down through generations of home cooks.
Listahan note
This version renders bacon first and stews everything in its fat, then stirs the crisp bits back in at the very end so they keep their crunch against the soft vegetables.
Technique cues
- The sugar is not for sweetness; it counters the sharp acidity of the tomatoes so the stew tastes rounded rather than tart.
- Cooking the okra in the acidic tomato liquid is what breaks down its mucilage, so the longer covered simmer actually reduces the sliminess.
- Holding the bacon out until serving keeps it crunchy, since folding it in early would steam it soft in the sauce.
Kitchen flow
- Parallel prep
- Slice the okra and chop the tomatoes while the bacon renders so they are ready when the fat is hot.
- Make-ahead
- The stew tastes even better the next day after the flavors meld, so it reheats well from the fridge.
- Leftover move
- Spoon cold leftovers over rice or fold into a skillet of scrambled eggs for breakfast.
- Cleanup rhythm
- Wipe the bacon fat from the skillet with a paper towel while it is warm before it congeals.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh okra, sliced into rounds
Main vegetable
Purpose: Its tender pods carry the dish and thicken the stew slightly as they break down.
Handling: Slice into even half-inch rounds so they cook through at the same rate as the tomatoes soften.
Adaptation: Frozen cut okra works straight from the bag; do not thaw or it gets slimier.
thick slices of bacon, chopped
Smoke and rendered fat
Purpose: The drippings season every vegetable that follows and the crisp bits add texture.
Handling: Chop and render slowly so the fat releases fully before the bacon crisps.
Adaptation: Smoked turkey or a ham hock gives the same smoke without the pork belly fat.
ripe tomatoes, roughly chopped
Acid and sauce body
Purpose: They melt down into the braising liquid and their acid is what controls the okra texture.
Handling: Core and chop, keeping the juices, which become the simmering liquid.
Adaptation: A 28-ounce can of diced tomatoes is reliable year-round when fresh are out of season.
yellow onion, finely diced
Aromatic base
Purpose: Softened in bacon fat it builds the savory foundation under the tomatoes.
Handling: Dice fine so it melts into the sauce rather than staying in noticeable pieces.
Adaptation: A sweet onion adds gentler flavor and a touch more natural sweetness.
sugar
Acid balancer
Purpose: A single teaspoon offsets the tomatoes' tartness without making the dish taste sweet.
Handling: Stir in with the seasonings before the simmer so it dissolves evenly.
Adaptation: A pinch of baking soda neutralizes acidity instead if you prefer no sugar.
Technique notes
- If the sauce stays watery, uncover and simmer five more minutes to concentrate it before serving.
- Stir only occasionally during the stew; constant agitation works the okra and brings out more slime.
- Add the crispy bacon in the final moment, off heat, so it never sits in liquid long enough to go limp.
Ingredient swaps
- Vegetarian direction
- Skip the bacon and start with two tablespoons of butter or olive oil; add smoked paprika for the lost smoke.
- Lower-sodium direction
- Use a low-sodium bacon and unsalted tomatoes, then salt to taste at the end.
- Heartier direction
- Stir in a can of drained black-eyed peas during the last ten minutes to make it a main.
Serve alongside
- Skillet cornbread
- Steamed white rice
- Fried catfish
- Buttermilk biscuits
- Iced sweet tea
- Lemonade
- Cold light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to 4 days.
- Reheat in a covered skillet over low heat, adding a splash of water if it has thickened too much.
- Freeze the stewed base without the bacon for up to 2 months; thaw overnight and add fresh bacon when serving.
Equipment
- Large skillet with a lid
- Slotted spoon for lifting the bacon
- Sharp knife for the okra rounds
- Paper towels for draining bacon
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