Okra and Tomatoes Recipe
Okra and Tomatoes
Follow our step-by-step, photo illustrated instructions to make this old Southern favorite side dish of garden fresh Okra and Tomatoes. Printable recipe included.
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Okra and Tomatoes, fresh out of the garden goodness.
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It’s near the end of Summer here in North Carolina, but fresh vegetables are still showing up in the garden. The Heirloom Tomatoes are pretty and full of good flavor, and the okra is – well – everywhere it seems. Smile.
Okra grows quickly once it starts producing. You have to cut it about everyday in order to keep up with it during its growing season. If you don’t cut it often, the pods get long, old, and too tough to eat. Some folks say they even have a “woody” texture to them once they get old.
The smaller pods are much more tender, so always pick those when you can.
I have a friend that recently shared a few pounds of okra with me. Her nephew had been sharing some of the bounty of his garden, so she wanted me to have some as well. Gotta love and appreciate friends. Smile.
My friend told me she had stopped breading her okra for the most part and now days she just sliced it and fried it. You can read about that and see the recipe for it here: Pan Fried Okra
With the larger pods remaining, I placed them in the refrigerator. It was several days later when I pulled them back out and they were getting close to being gone, but I couldn’t let such a gift go to waste.
A few pods were too old to use, but the rest cooked up nice and tender and I might have made a meal out of the bowl in the pictures above. It wasn’t “slimy” at all, and it was great to enjoy some fresh garden vegetables for a change.
Ready to try it? Then let’s head on out to the kitchen, and… Let’s Get Cooking!
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Okra and Tomatoes Recipe, you’ll need these ingredients.
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Rinse your tomatoes and okra under cold running water, scrubbing lightly to remove any dirt.
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Dice your onion.
Maybe I should have called this Okra, Tomatoes and Onions. Smile.
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Place a skillet over Medium heat on your stove top and let it heat up.
When the skillet is warm, add enough oil of your choice to lightly cover the bottom of the pan.
Here, I’ve also added about a Tablespoon of Bacon Grease for some added flavor. It’s optional, but add it if you’ve got it. You’ll really like the taste.
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Add the onions to the skillet and stir them around a bit to cover the pieces with the oil.
Let these cook a few minutes until they start to turn translucent.
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While the onions are cooking, go ahead and dice up your tomatoes. I like to cut these into large size pieces because they will cook down once they go into the skillet.
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Add the tomatoes to the skillet.
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Remove the ends from the okra and discard those. Slice the remainder of the pod into pieces about half an inch thick.
I must admit, this okra was getting close to going bad on me. A dear friend had given me a couple of pounds a few days back and I certainly didn’t want them to go to waste after she had been kind enough to provide them.
Small okra pods are the best. They’re much more tender. I did have to throw out a couple of the larger pods from what I had left because they were tough. You can hear it sort of pop when you go to slice it if the okra pods are “woody” as some folks call it.
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Add the okra to the skillet.
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Sprinkle on some black pepper. I used about a fourth of a teaspoon here.
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And about the same with the salt. Just season it to your personal taste.
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And… just a pinch or two of sugar. Mama would be proud. Smile.
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Reduce the heat to just a notch or so below Medium and let this cook for 20-30 minutes or until the okra is tender. Stir it often as it cooks.
I cook mine uncovered so as not to end up with more of a stew. The tomatoes will release water as they cook and if you cover the pan it will steam and add more liquid to it all. That’s okay if that’s what you are looking for.
On the other hand, if yours is getting a bit dry, add just a little warm water to keep it from burning.
Continue to stir and cook until the okra pieces are cooked as tender as you like them.
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Enjoy!
I had just finished a batch of Hot Water Cornbread, and I might have made my evening meal off of this bowl of Okra, Tomatoes, and Onions. I must admit, it made for a refreshing meal of fresh out of the garden goodness. Smile.
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Okra and Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
- Category: Side Dishes
- Method: Stove Top
- Cuisine: American
Description
Step-by-step, photo illustrated instructions to make our Okra and Tomatoes. Visit the complete recipe online at Taste of Southern.com.
Ingredients
- 1lb Okra
- 3—4 medium Tomatoes
- 1 medium Onion
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ teaspoon Sugar
- 1 Tablespoon Bacon Grease, optional
- Oil for frying.
Instructions
- Wash the tomatoes and okra under cool running water.
- Dice the onions.
- Place a skillet over Medium heat on your stove top.
- Add just enough oil to lightly coat the pan.
- Add bacon grease for seasoning if desired.
- When pan is hot, add the onions. Stir to coat with oil.
- Let the onions cook for several minutes while you prepare the tomatoes.
- Dice the tomatoes into larger sized pieces.
- Add the tomatoes to the skillet.
- Remove the ends from the okra and discard the pieces.
- Slice the okra pods into about ½ inch slices.
- Add the okra to the skillet.
- Add the black pepper, the salt and the sugar. Stir to combine.
- Reduce the heat slightly, and continue to stir and cook uncovered.
- Add a little warm water if needed to keep the vegetables moist.
- Cook until the okra is as tender as desired.
- Serve warm.
- Enjoy!
Notes
Can also be made with canned tomatoes and frozen okra if desired.
Keywords: Okra and Tomatoes, okra, tomatoes, easy,
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Your Comments:
Ever tried our Okra and Tomatoes? What did you think about the recipe?
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Be Blessed!!!
Steve
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You might also like: Mama’s Buttermilk Biscuits
Or, maybe this recipe: Pan Fried Okra
And for dessert, try this: Vintage Ice Cream Pie
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Category: Side Dishes
We love okra & tomatoes! Generally use frozen okra and canned stewed tomatoes w/ some garlic along with all other spices. Sometimes mix in leftover black eyed peas or greens to get an extra meal out of those. Usually have over rice. Your newsletters are always a bright spot – thank you!
Hi Jennifer, Thank you for your kind comments about the Newsletter. I’m delighted that you have subscribe. Adding some leftovers to the Okra and Tomatoes sounds like a great idea and a way to put those leftovers to a new use. Thank you for the suggestion. I sincerely appreciate your visits and your support, I trust you’ll visit with us again… real soon. Be Blessed!!! -Steve
This hit a spot at my house! I had some okra I’d just frozen, and some fresh tomatoes. Mercy! Was it ever good! I did leave out the sugar and bacon grease, though. I used some butter instead because it’s what I had. Love your recipes; praying for your vertigo!
Hi Vicki, I’m glad you tried the Okra and Tomatoes, and happy that you liked it. Thank you for your comments and your prayers and concern regarding the Vertigo. I’m thankful to have you as a subscriber to the Newsletter and sincerely appreciate all your support. I do hope you’ll continue to visit with us often. Be Blessed!!! -Steve
I used to live and work in Sanford 40 years back and still have friends there. I look forward to the newsletter every week, not to mention your recipes are just plain good. The Pig Pickin’ cake is a hit, and I’ll not go further because I’ve tried a bunch of them. Take care.
My grandmother used to make this with the goodies from her garden. I had forgotten all about this until you posted it. As soon as I get to the farmers market for some okra, I’ll be sure to try it. You know it won’t be anything like gramma used to make….smile !
Hi Susie, I’m glad we could stir up some memories for you with the recipe. Hopefully you’ll get the chance to try some soon. Please let me know, but I agree, it will not be as good as your gramma made it. Hopefully it will be close though. Smile. Thank you for sharing your memories of Okra and Tomatoes with us. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Yummmmm I just made this last week! I saute a bit of green pepper in w/the onion & add a dash of hot sauce. Wish’d I had some of that cornbread!
Hi Mitzi, The addition of the Green Peppers sounds good to me. I’m just sorry that you didn’t have any cornbread to go along with your Okra and Tomatoes. Smile. Thank you for sharing your comments. I do hope you’ll visit with us often. Be Blessed!!! -Steve
Love, love, love okra and tomatoes. To be honest, we have this once a week. Only difference is we can’t get fresh okra here in WA state so we have to use frozen. And we add sausage and corn. Sometimes I miss being in the south but then I think about the humidity and I shake it off.
Hi Josie, I’m sorry you’re not able to get fresh Okra in Washington state. Is that all year round? Nobody grows it there? That’s interesting. The addition of sausage and corn also sounds interesting. Maybe I can try that someday. I do appreciate your comments and thank you for your visit today. I hope you’ll continue to visit with us often. Be Blessed!!! -Steve
one of our favorite.
Hi Teresa, It is good isn’t it? Thanks for sharing your comment, I greatly appreciate it. Thank you also for your visit, I hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Loved your squash and onions. All ways just fried them.
Grover
Hi Grover, I’m glad you liked the Squash and Onions, and do hope you’ll enjoy the Okra and Tomatoes recipe when you get the chance to try it. Thank you for your comments and for stopping by today. I hope you’ll visit with us often. Be Blessed!!! -Steve
Good morning Steve, from Mint Hill, NC.
I haven’t made this in years, but it looks great, my husband loves okra and tomatoes. We have had it with corn and lima beans added in it too. And we love the Hot Water Cornbread. Hope you get better soon, glad to hear that Jan is doing so well, keeping you and Billy and Jan in my thoughts and prayers.
Hi Marilyn, I’m glad we could bring this back to memory for you. Hope you get to try it again soon. Thank you for your kind regards for me and my friends. We all appreciate the prayers. Thank you for being a subscriber to the Newsletter, and for your visit today. I hope you know the door is always open and that I look forward to you stopping by again… real soon. Be Blessed!!! -Steve
My favorite dessert to make at Christmas is an old fashioned fruit cake like my mom always made. It is full of nuts, candied fruit and raisins.
Reminds me of Grandma. She added fresh corn and lima beans to hers. I enjoy it both ways. Thanks for the memories.
Hi Barbara, I’m glad we could bring back some good memories of your Grandmother for you. I like the addition of the corn and the lima beans as well. Nothing better than fresh from the garden if you can get it. Smile. I do appreciate your comments and your visit. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve
Steve,
Your okra and tomato recipe brings back memories. Mama used to make this all the time. And daddy grew okra in his garden. As a result we would be overrun with okra. Ha ha. But I’m not embarrassed to say I was an adult before I knew the Word was okra and not “okrie”.
Hi Red, I’m glad I could stir up some memories for you with the Okra and Tomatoes recipe. No need to be embarrassed, I use to call it Okrie as well. Smile. Thank you for your comments today. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve
Hi Steve! I pray all is well and you’re feeling better.
Thanks for reminding me of how good this recipe is. Now I know what’s for dinner! A side of purple hull peas too. Yum!
And just as your Mom, A little sugar brightens up just about anything.
Have a blessed day,
Joyce
Hi Joyce, Sounds like you might already know how to cook Okra and Tomatoes. And, those Purple Hull Peas will go great with this. Moms’ always knew best about that sugar stuff. Smile. I do appreciate your comments and your visit. The door is always open, so please stop by again… real soon. Be Blessed!!! -Steve
Thanks so much for this recipe. I haven’t had it in years, but I am going to make some okra & tomato (&onion) this weekend when my family comes on saturday. They are of the younger generation and probably won’t care for it — which means even more for me. 🙂
Hi Peggy, I do hope you get to enjoy some Okra and Tomatoes very soon. Hopefully you can get the younger folks to at least try it. Smile. I do appreciate your visit and your comments today. The door is always open, so stop by again… real soon. Be Blessed!!! -Steve