Stewed Tomatoes and Okra

This easy recipe for Stewed Tomatoes and Okra is a Southern classic made with simple ingredients and big flavor. Perfect as a side or served over rice.

The post Stewed Tomatoes and Okra appeared first on Budget Bytes.

Okra might be a love-it-or-leave-it ingredient, but I’m firmly on Team Okra! Growing up in Florida, this dish brings back delicious memories. Okra and tomatoes thrive in warm weather and were always on our table. The beauty of this recipe is that it’s easy to make year-round, thanks to frozen okra and canned tomatoes. It’s budget-friendly, simple, and full of Southern charm. I just love how the crispy bacon adds a salty crunch that ties it all together. One bite, and I bet you’ll be joining me on Team Okra, too. 😉

Overhead view of a bowl of stewed tomatoes and okra.

Easy Recipe for Okra and Tomatoes

I’ve been cooking stewed okra and tomatoes for as long as I can remember, and this version is about as easy and satisfying as it gets. A mix of stewed and diced canned tomatoes keeps it juicy with the right amount of texture, while garlic powder, cumin, black pepper, and a pinch of cayenne give it that slow-cooked flavor without the wait.

I know okra’s got a bit of a reputation for being slimy, but when you simmer it with an acidic ingredient like tomatoes, it turns tender and savory rather than slick. This is one recipe that I’ve personally seen turn okra skeptics into lovers. Want to stretch it into a full meal? Serve it over rice! It also shines as a side for any Southern spread.

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This easy recipe for Stewed Tomatoes and Okra is a Southern classic made with simple ingredients and big flavor. Perfect as a side or served over rice.

Course Side Dish

Cuisine American

Total Cost $5.66 recipe / $1.42 serving

Prep Time 10

Cook Time 37

Total Time 47

Servings servings (about 1 cup each)

Calories 175kcal

Author Melissa Nolan

Equipment

Medium Skillet

Ingredients

4 strips of bacon chopped, $1.21
½ onion small dice, (170g, 1 cup) $0.39
1 14.5 oz can stewed tomatoes $0.96*
1 14.5 oz can diced tomatoes $1.00*
1 tsp garlic powder $0.08
1 tsp cumin $0.09
½ tsp salt $0.02
½ tsp freshly cracked black pepper $0.08
⅛ tsp cayenne $0.04
12 oz frozen okra cut, $1.79**

Instructions

Gather and prepare all ingredients.
Warm a medium skillet over medium heat. Once hot, add the chopped bacon. Cook the bacon for 10 minutes, or until it’s crispy. Using a slotted spoon, remove the bacon from the pan, leaving the grease in the pan. Set the bacon aside.
Add the diced onion to the pan and cook for 2 minutes.
Stir in the two cans of tomatoes with their liquid, then season with the garlic powder, cumin, salt, pepper, and cayenne. Cook for 5 minutes to start reducing.
Add the okra, then reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally. Once thickened, top with cooked bacon and serve.

See how we calculate recipe costs here.

Notes

*You can use fresh okra and tomatoes, but it’ll cost significantly more. Try swapping the frozen okra for about 3 cups of fresh, sliced okra, and replace the canned tomatoes with 4 large ripe tomatoes (about 3 cups total), chopped and deseeded. Add 1 cup of water or broth to help things simmer (adding more if needed). Cook the tomatoes down until they soften and start to break down, then add the okra and simmer until tender.

**I found my frozen okra at Kroger’s.

Nutrition

how to make Stewed Tomatoes and Okra step-by-step photos

Overhead view of the ingredients for Stewed Tomatoes and Okra.

Gather all of your ingredients.

Cook the bacon: Heat a medium-sized skillet over medium heat, and once hot, add 4 strips of chopped bacon. Cook the bacon for about 10 minutes or until it’s nice and crispy. Use a slotted spoon to remove the bacon from the skillet, leaving behind all the bacon grease. Set the bacon to one side.

Sauté the onions: Now add ½ a diced onion to the hot bacon grease. Cook for two minutes until the onions have softened.

Canned tomatoes and seasoning added to sauteed onions in a skillet.

Add the tomatoes: Pour in one 14.5 oz can stewed tomatoes and one 14.5 oz can diced tomatoes (both with juices), and add 1 tsp garlic powder, 1 tsp cumin, ½ tsp salt, ½ tsp black pepper, and ⅛ tsp cayenne. Stir and cook for 5 more minutes to start reducing the liquid.

Frozen okra added to stewed tomatoes in a skillet.

Add the okra: Now add 12 oz frozen okra and reduce the heat to medium-low. Simmer for 15-20 minutes while stirring occasionally until the tomatoes have thickened and the okra is tender.

Finished stewed tomatoes and okra in a skillet.

Add the bacon: Once the liquid has reduced and the tomatoes have thickened, top with the cooked bacon, and serve!

Side view of cooked tomatoes and okra on a bed of rice, with a fork taking some.

Up the spice level! If you love a good spicy side dish, increase the amount of cayenne pepper to your liking, or switch the regular canned diced tomatoes for canned diced tomatoes with chilies.
Make it vegetarian or vegan. This canned tomatoes and okra recipe is sooo easy to make meatless. To do this, I leave out the bacon and sauté the onions in 1 Tbsp of oil instead.
Add some corn. Frozen or fresh-cut corn is a really nice addition to this dish. Add it when you add the frozen okra, and enjoy!
Customize the recipe with your favorite spices or seasoning blends. You can absolutely swap out the seasonings I use here for whatever you love. A Creole blend like Tony Chachere’s will be perfect if you want a little kick. I also really like using our homemade Cajun seasoning, as it adds just the right mix of heat and depth. Use what makes sense for your taste (and what you’ve got in your pantry!)

Serving Suggestions

I usually serve this Southern style okra and stewed tomatoes recipe over rice for a super simple dinner. It’s a great weeknight option, but it also holds its own as a side. If I’m cooking for the family or making a Sunday spread, I’ll plate it up with fluffy biscuits, roasted chicken, or a tender Mississippi pot roast. It’s also right at home next to cornbread, especially when you want something to soak up the tomato-y juices.

For potlucks or cookouts, I’ve brought it along with crab cakes and grilled corn, and it always disappears fast. It also pairs nicely with air fryer fried chicken or smoky barbecue mains like ribs, pulled pork, or grilled burgers.

Storage & Reheating

Leftovers keep well in the fridge for up to 3-4 days if stored in an airtight container. You can also freeze them for up to 3 months, but the veggies will be softer and release more liquid once thawed. Reheat on the stove or in the microwave until warmed through.

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The post Stewed Tomatoes and Okra appeared first on Budget Bytes.

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