Okra and Tomatoes
User Reviews
5
Okra and Tomatoes
Description
This Okra and Tomatoes recipe starts by cooking thick-cut diced bacon until it crisps and releases fat, which then flavors the sautéed onion and garlic. Canned diced tomatoes, with their juices, are added alongside sugar, thyme, and a bay leaf, deglazing the pan to incorporate browned bits and develop savory depth. Simmering at low heat allows the flavors to meld and liquids reduce slightly.
Fresh or frozen okra is stirred in last, covered, and cooked until tender but not mushy; frozen okra cooks faster than fresh, so timing differs. The apple cider vinegar and Worcestershire sauce provide acidity and umami, balancing the dish’s richness. The result is a hearty stew with smoky, tangy, and herbal layers, showcasing okra’s distinct texture without becoming slimy.
This dish suits as a flavorful vegetable side or a light main, and accommodates variations like adding shrimp, sausage, or Cajun seasoning for extra zest. Fresh summer okra and tomatoes are ideal, but frozen and canned produce offer consistent year-round results.
Frozen okra can be used without thawing and shortens cooking time. Using fresh tomatoes requires additional liquid to replace canned tomato juice. Adjust bacon quantity if not using thick-cut. Corn is an optional addition, either fresh or frozen.
Ingredients
- 3 lices Bacon diced, thick-cut
- 1 onion diced, small Vidalia
- 2 cloves garlic minced
- 2 (14.5 ounce) diced tomatoes NOT drained(see note below to use fresh tomatoes instead, canned
- 1 tablespoon sugar
- 2 teaspoons thyme or ½ teaspoon dried thyme, fresh leaves
- 1 bay leaf dried
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- 2 cups okra stems trimmed and cut into ½ -inch pieces, fresh or frozen
- salt to taste
- black pepper to taste
Instructions
- In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes. Add the onion and garlic; saute for 5 more minutes.
- Stir in tomatoes (with their juices), sugar, thyme, bay leaf, vinegar and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan, scraping up the browned bits from the bottom. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the okra, cover with a lid, and simmer, stirring occasionally, until the okra is tender (about 10-12 minutes for fresh okra or 7-8 minutes for frozen okra). Remove the bay leaf. Season with salt and pepper, to taste. Serve immediately.
Notes
- Fresh okra and tomatoes give the best flavor, but frozen okra and canned tomatoes provide convenience and consistent results.
- Frozen okra cooks faster than fresh; reduce cooking time accordingly and no need to thaw before cooking.
- When using fresh tomatoes, add about ½ cup liquid such as water, broth, or red wine to replace canned tomato juice.
- If thick-cut bacon is unavailable, use more regular bacon strips to achieve similar fat and flavor.
- Enhance the dish with shrimp, sausage, Creole seasoning, cayenne, or corn according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 126kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 317mg | 13% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 22mg | 24% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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