Okra and Tomatoes
Okra and Tomatoes is a classic Southern side dish, also known as “Stewed Tomatoes and Okra” or “Smothered Tomatoes and Okra.” This is a great recipe that you’ll actually enjoy – no slime-just delicious tender okra in a savory Creole-type tomato sauce.
Slow cooked ripe tomatoes pair beautifully with fresh okra and sweet yellow onions, seasoned with a light dusting of Creole or Cajun seasonings and slow-cooked on the stove top!
Prepping the okra with salt avoids the slime. Okra is inherently full of water; by giving the pods a good salting first, this draws out some of the moisture, resulting in a firmer okra pod.
Ingredients
This classic okra and tomatoes recipe is based on a few simple ingredients.
- Fresh or frozen cut okra
- Sweet yellow onion
- Tomatoes-(fresh are best but you can use canned diced tomatoes or canned stewed tomatoes)
- Creole or Cajun seasoning- just a pinch or so to your liking
- Water or chicken broth
- Garlic (fresh or garlic powder)
- A few dried bay leaves,
- A little salt and black pepper
Use an aluminum skillet or a ceramic skillet or ceramic glazed Dutch oven. Do NOT use a cast iron skillet. Why? The tomatoes do not like cast iron. If you cook tomatoes in a cast iron skillet, the result is a “tinny” or “metallic” flavor.
Stewed okra and tomatoes pairs well with just about anything! Fried catfish, chicken fried steak, meatloaf, or pot roast– it’s a perfect and healthy Southern side dish your family will learn to love!
How to make okra and tomatoes
This is an overview of the recipe. For detailed instructions, see the recipe card below.
- Prep the okra– Rinse fresh (or thaw frozen) and pat it dry with a paper towel. Cut it into 1/2 ” inch rounds. Season cut pods generously with kosher salt and place them on a paper towel in a single layer. This step ensures won’t be as slimy as your Grandma’s version. Let it sit for about 15 minutes to extract some of the water from the veggie.
- Next, in a medium skillet (do NOT use a cast iron skillet), heat oil on medium heat; add onions then garlic
- Add diced or stewed tomatoes, Creole or Cajun seasoning, ground black pepper and bay leaves. Cook for 20-minutes; remove bay leaves
- Add water or vegetable broth to the skillet; shake the salted pods in a find meshed collander to remove some of the salt. Add the okra and a pinch of sugar (optional) to the tomato mixture.
- Allow to cook a few minutes (or until the sugar is dissolved) and it’s fork tender; remove from heat, cover and let stand 5 minutes before serving.
Recipe Tips
- Dry and salt the okra first to avoid slime
- Use a non-stick, stainless or ceramic skillet; do not use a cast-iron skillet
- Do not overcook!
- If your stewed tomatoes taste “tinny”, add a pinch of sugar to them
Storage and make ahead
You can make stewed okra and tomatoes in advance – up to about 3-5 days in the refrigerator. Just store it in an airtight container in the fridge. When ready to serve, I’ve found the best result is to reheat on the stovetop.
The mixture will thicken upon cooling, so you may have to add a little water, vegetable broth or chicken broth.
Freeze for up to 6 months. I put mine in a zip baggie and freeze it. When it’s time to reheat, I just put the pouch into a large pot of hot water on medium high heat and cook a few minutes until it’s warmed throughout.
Okra and tomatoes is a classic Southern side dish that is a naturally low-fat dish with tons of nutrients and vitamins! I like to serve this with other Southern vegetable dishes like squash, purple hull peas and cornbread! This combination makes a great Southern vegetarian meal!
More Southern recipes
- Louisiana Shrimp Gumbo
- New Orleans Cajun Chicken Gumbo
- Restaurant-Quality Fried Catfish
- Classic Meatloaf
- Chicken Fried Steak
- Southern Skillet Cornbread
- How to season and cook Purple Hull Peas
- Eggplant Casserole
- Southern Fried Okra
♥ If you make this, please leave a comment and rating below! Thank you!
Okra and Tomatoes
Ingredients
- 28 ounces tomatoes, drained , fresh, diced, crushed or stewed (See Recipe Notes)
- 1-2 pounds fresh okra = (about 1½-2 cups cut okra)
- 1 tablespoon kosher salt ( to sprinkle on okra) (See Recipe Notes)
- 2 tablespoons oil , olive, vegetable or canola
- 1 cup yellow onion ,chopped
- ½ tablespoon garlic ,minced (about two large cloves)
- ½ tablespoon Creole or Cajun seasoning , or to taste
- 2 dried bay leaves
- 1 cup water or vegetable broth
- ½ teaspoon black pepper
- ½ teaspoon sugar (optional) see recipe notes
Instructions
Prep
- Rinse fresh okra pods and pat dry; cut into ¼" inch rounds and place in a single layer on paper towel; lightly sprinkle kosher salt over okra; let sit for about 15-minutes (the salt absorbs some of the 'slime'); see recipe notesIf using frozen okra, rinse, dry and lightly salt as indicated above.1 tablespoon kosher salt ( to sprinkle on okra)
- Chop onion and garlic; set aside1 cup yellow onion, ½ tablespoon garlic
- Heat oil in skillet on medium heat2 tablespoons oil
Make it!
- Add onion to skillet and saute until translucent, about two minutes1 cup yellow onion
- Add garlic and allow to cook for about 3 minutes½ tablespoon garlic
- Add tomatoes, Creole seasoning, black pepper, bay leaves; cook tomatoes for 20 minutes uncovered; stir occasionally (See Recipe Notes)28 ounces tomatoes, drained, ½ tablespoon Creole or Cajun seasoning, ½ teaspoon black pepper, 2 dried bay leaves
- Remove bay leaves, add water or broth to tomatoes and bring to boil1 cup water or vegetable broth
- Shake the salted okra in a colander to remove excess salt, then and it to the tomato mixture; let boil for 2 -5 minutes, or until okra is fork tender; taste for seasonings; add salt, pepper and sugar (optional) to taste1-2 pounds fresh okra = (about 1½-2 cups cut okra), ½ teaspoon sugar
- Cover and remove from heat; let stand 5 minutes then serve
Notes
- For best results, cook this dish in an aluminum or non-stick pan; Tomatoes and cast-iron don’t like each other; the result is a very “tinny” acidic taste.
- If you’re using store-bought canned tomatoes, drain them first.
- If you’re using store-bought or canned tomatoes, you might want to add a teaspoon of sugar if it’s too acidic
- If you’re using fresh tomatoes, you can either dice them, halve them or put them in whole. If you put them in whole, mash them down with a wooden spoon while they’re cooking
- If you’re using whole canned tomatoes, drain them and either dice or cut in half, or put them in the skillet whole and mash them down with a wooden spoon.
- If you salted your okra too much and your dish is too salty, add a little water and let it cook on medium heat with the lid off.
Excellent! The only thing I did different was to add fresh corn cut off the cob. Will definitely make this again.
Sounds yummy!
I have lots of okra growing this year. Can’t wait to try this recipe
This was so delicious – the best okra-tomato recipe ever! I used four fresh ripe tomatoes and fresh okra, and it was delightful!!
Simple and delicious
Thank you! Sometimes, simple is best!
Easy and excellent authentic dish
Thank you! Smothered Okra and Tomatoes is probably one of the healthiest Southern side dishes you can make! Glad you enjoyed it!
I just made this tonight and added a little sausage but can I freeze some of their and how I would I freeze it?