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Okra and tomatoes is one of those classic Southern recipes that lets simple, fresh ingredients shine. Tender okra, smoky bacon, sweet onion, and juicy tomatoes simmer together into a comforting side dish that’s especially popular during summer when fresh okra is at its best. A touch of Cajun seasoning adds extra flavor, but the recipe stays true to its Southern roots.
Serve it alongside fried chicken, pork chops, barbecue, or a warm slice of Southern cornbread. It’s an easy side dish that’s just as welcome on a weeknight dinner table as it is at a Sunday family meal.
If you love classic Southern comfort food, be sure to try my Macaroni and Tomatoes, Southern-Style Green Beans, and extra meaty Southern Collard Greens.
✨ BEFORE YOU START
✨ Prep the okra first: Wash and dry the okra well, then trim the stems and tips before slicing into 1-inch pieces. Having everything prepped before you start makes this recipe come together quickly.
✨ Don’t skip the vinegar: Cooking the okra briefly with a splash of white vinegar helps reduce its natural sliminess before it’s added to the tomatoes. It’s a simple Southern trick that makes a big difference in texture.
✨ Use fresh or canned tomatoes: Fresh summer tomatoes are wonderful when they’re in season, but canned whole tomatoes make this recipe easy to enjoy any time of year.
✨ Adjust the seasoning to your taste: The Cajun seasoning and Tabasco add just a little kick without overpowering the dish. Feel free to use a little less for a milder flavor or add more if you enjoy extra heat.
✨ Save the bacon drippings: Don’t pour them out! The bacon drippings add rich, smoky flavor to the onions and help build the delicious base for this classic Southern side dish.
OKRA AND TOMATOES INGREDIENTS + KEY NOTES
Fresh okra: Fresh okra gives this dish its best texture and flavor. Wash and dry the pods well, then trim the stems and tips before slicing into 1-inch pieces so they cook evenly.
Bacon: Smoky bacon adds rich, savory flavor that’s classic in Southern cooking. Be sure to reserve the bacon drippings—they’re used to build the flavorful base for the onions and tomatoes.
Whole plum tomatoes: Canned whole tomatoes create a hearty, rustic sauce. Break them up with a spoon as they simmer, or crush them slightly with your hands before adding them to the skillet if you prefer a smoother texture.
Tomato paste: Just a tablespoon deepens the tomato flavor and gives the sauce a richer, more concentrated taste. Let it cook for a minute before adding the broth to mellow its flavor.
Chicken broth: Chicken broth adds savory depth while creating just enough liquid for the okra and tomatoes to simmer together. Low-sodium broth is a good choice since the bacon and Cajun seasoning both contribute salt.
Cajun seasoning: A small amount of Cajun seasoning gives this classic Southern recipe a gentle kick without overpowering the fresh vegetables. Slap Ya Mama is my favorite, but any good-quality Cajun seasoning will work.
🥣 HOW TO MAKE OKRA AND TOMATOES
Cook the bacon: In a large, heavy-bottomed skillet or Dutch oven, cook the bacon until crisp. Transfer it to a paper towel-lined plate, leaving the bacon drippings in the pan. Once cooled, chop the bacon into bite-sized pieces.
Reduce the okra’s sliminess: Add the sliced okra and white vinegar to the hot bacon drippings. Cook, stirring occasionally, for 8–10 minutes until much of the natural slime has disappeared. Transfer the okra to a plate and set aside.
Build the flavor base: If needed, add the vegetable oil to the skillet, then cook the diced onion until softened. Stir in the garlic and cook just until fragrant. Add the tomato paste and cook for about 1 minute, stirring constantly, to deepen its flavor.
Simmer the tomatoes: Add the whole tomatoes with their juices and break them up with a wooden spoon. Stir in the chicken broth, Cajun seasoning, salt, and Tabasco sauce. Bring the mixture to a gentle simmer and cook for about 30 minutes, allowing the tomatoes to soften and the flavors to meld.
Finish the dish: Return the cooked okra and chopped bacon to the skillet. Simmer for another 10 minutes, stirring occasionally, until the okra is tender and everything is well combined.
Garnish and serve: Sprinkle with sliced green onions and serve warm. This Southern favorite is delicious alongside fried chicken, pork chops, barbecue, or with a slice of warm cornbread.
⭐ PRO TIPS
⭐ Choose small, fresh okra: Smaller pods are more tender and less fibrous than larger ones. Look for bright green pods that are firm and about 2 to 4 inches long.
⭐ Dry the okra well: After washing, pat the okra completely dry before slicing. Removing excess moisture helps reduce sliminess and allows the okra to sauté instead of steam.
⭐ Don’t rush the simmer: Giving the tomatoes time to cook down allows their sweetness to develop and creates a richer, more flavorful sauce.
⭐ Taste before serving: The saltiness of bacon and Cajun seasoning can vary by brand. Give the dish a final taste before serving and adjust the salt, Cajun seasoning, or a few extra dashes of Tabasco if needed.
⭐ It tastes even better the next day: Like many Southern dishes, the flavors continue to meld as it rests. Refrigerate leftovers overnight for an even richer, more developed flavor.
What to Serve With Okra and Tomatoes
Southern Favorites: This classic side dish is right at home with KFC Fried Chicken, Crockpot Pork Tenderloin, Mississippi Pot Roast, Swiss Steak, or Salisbury Steak.
Fresh + Crisp Sides: Balance the rich, savory flavors with a House Salad, Cucumber Tomato Salad, or KFC Coleslaw for a fresh contrast.
Cozy Breads: Don’t let any of that delicious tomato sauce go to waste! Serve it with Southern Cornbread, Jalapeño Cornbread, or Cheddar Biscuits.
Rice & Grains: For a heartier meal, spoon the okra and tomatoes over fluffy White Rice, Stick of Butter Rice, or Rice Pilaf to soak up every bit of the flavorful sauce.
STORAGE + REHEATING + FREEZING + MAKE-AHEAD
Storing: Allow the okra and tomatoes to cool completely, then transfer them to an airtight container. Refrigerate for 3 to 4 days. Like many Southern dishes, the flavors continue to develop overnight, making the leftovers even more delicious.
Reheating: Warm leftovers gently in a skillet over medium-low heat, stirring occasionally until heated through. If the sauce has thickened in the refrigerator, add a splash of chicken broth to loosen it. Individual portions can also be reheated in the microwave.
Freezing: This recipe freezes well for up to 3 months. Cool completely before transferring to a freezer-safe container or freezer bag. Thaw overnight in the refrigerator before reheating. The okra will soften slightly after freezing, but the flavor will still be excellent.
Make-Ahead: This is a great make-ahead side dish. Prepare the recipe 1 to 2 days in advance, cool completely, and refrigerate until ready to serve. You can also prep the okra, onion, garlic, and green onions up to 24 hours ahead, storing them in separate airtight containers in the refrigerator. Measure the seasonings, tomato paste, and vinegar in advance so everything is ready when it’s time to cook.
FREQUENTLY ASKED QUESTIONS
◆ How do you keep okra from getting slimy?
Cooking the sliced okra with a little vinegar before adding it to the tomatoes helps reduce its natural sliminess. Sautéing the okra over medium-high heat before simmering also improves the texture. A little silkiness is completely normal and part of what makes this classic Southern dish so comforting.
◆ Can I use frozen okra instead of fresh?
Yes, although fresh okra gives the best texture. If using frozen okra, add it straight from the freezer without thawing to help prevent excess moisture. The finished dish may be a little softer, but it will still be delicious.
◆ Can I use fresh tomatoes instead of canned tomatoes?
Absolutely! Fresh tomatoes are wonderful during the summer when they’re ripe and flavorful. When fresh tomatoes aren’t in season, canned whole tomatoes are a convenient option that provides consistent results year-round.
◆ Can you freeze cooked okra and tomatoes?
Yes! Allow the dish to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating. The okra will soften slightly after freezing, but the flavor remains excellent.
◆ Is this recipe spicy?
Not particularly. The Cajun seasoning and Tabasco add a gentle kick without making the dish overly spicy. For a milder version, simply reduce the Cajun seasoning or omit the hot sauce.
Still have questions? Leave them in the comments below—I’m always happy to help!
More Southern Side Dishes
Paula Deen Corn Casserole: Creamy, buttery, and always a crowd favorite, this Southern classic is perfect for family dinners and holiday tables.
Arkansas Green Beans: Slow-cooked with bacon, potatoes, and savory seasonings, these hearty green beans are true Southern comfort food.
Smothered Potatoes: Tender potatoes cooked with onions until rich, buttery, and full of homemade flavor.
Creamed Peas: Sweet peas in a rich, creamy sauce make an easy, old-fashioned side dish that pairs beautifully with Southern comfort food.
Honey Butter Cornbread: Soft, buttery cornbread is perfect for soaking up every last bite of the flavorful tomato sauce.
Creamed Corn: A rich, creamy Southern favorite that’s right at home beside any comfort-food meal.
❤️ Tried This Recipe?
I’d love to hear how your Okra and Tomatoes turned out! Leave a ⭐⭐⭐⭐⭐ rating and a comment below to let me know how you served it. Did you pair it with fried chicken, pork chops, or a slice of warm cornbread? Your tips and variations are always helpful to other readers, too.
Thanks for stopping by my kitchen today—happy cooking, friends! ❤️
If you enjoyed this recipe, be sure to subscribe to my free email list so you never miss a new recipe, and come say hello on Instagram @gonna_want_seconds. I love seeing your creations, so tag me in your photos!
Thanks for stopping by my kitchen today! I hope this Southern favorite finds a place on your family table for years to come. Happy cooking, friends! ❤️
Okra and Tomatoes
Ingredients
- 4 slices bacon
- 24 ounces fresh okra stems + tips removed and cut into 1-inch pieces
- 2 teaspoons white vinegar
- 1 (28-ounce) canned whole plum tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons vegetable oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 1 cup chicken broth
- 2 teaspoons Slap Ya Mama cajun seasoning
- 1/2 teaspoon salt
- 1 teaspoon Tabasco sauce
- 2 green onions chopped
Instructions
- In a large, heavy-bottomed skillet, add the bacon slices and cook until crispy. Remove and cut into pieces, reserving the grease in the skillet.
- Add the chopped okra (24 ounces) and vinegar (2 teaspoons) and cook, stirring occasionally, about 8-10 minutes, until most of the ‘slime’ has gone. Remove to the side.
- Add the vegetable oil (2 teaspoons) and heat over medium-high heat. Add diced onions and cook until softened. Add the garlic (4 cloves) and cook for another 3 minutes.
- Add the canned plum tomatoes (28 ounces) and their juices, as well as the tomato paste (1 tablespoon) and chicken broth (1 cup). Using a wooden spoon, break up the tomatoes.
- Stir in the seasonings (2 teaspoons) and the hot sauce (1 teaspoon), then simmer for about 30 minutes, until the tomatoes have reduced some.
- Add the okra and bacon pieces back and cook for another 10 minutes.
- Sprinkle with green onions, and serve over white rice or as a side dish.
Notes
- Prep the okra first: To save time, trim the stems and tips from your okra and slice them into 1-inch pieces before you begin cooking. This helps everything move smoothly once the heat is on.
- Don’t skip the vinegar step! Cooking the okra with a splash of white vinegar helps reduce its natural sliminess, giving the finished dish a better texture. Be patient here—it’s worth it!
- Customize the heat: This dish packs a punch! Feel free to adjust the Cajun seasoning and Tabasco sauce to suit your spice tolerance. You can always add more later.
- Make it a meal: Serve over steamed white rice, or alongside grilled or blackened chicken, shrimp, or sausage for a hearty Southern supper.
- Save the bacon fat: Bacon grease adds authentic Southern flavor—don’t drain it off! You’ll use it to build flavor with the okra and veggies.
Nutrition
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