Stewed Okra and Tomatoes

Stewed Okra and Tomatoes

This quick and simple supper is summertime Southern comfort food by the spoonful.

Stewed Okra and Tomatoes
Makes 4 to 6 servings
  • ½ pound thick-cut bacon, chopped
  • 1 cup chopped Vidalia or other sweet onion
  • 2 cloves garlic, minced
  • ¾ pound fresh okra, cut ½ inch thick crosswise
  • 3 cups diced fresh tomatoes
  • 2 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Hot cooked rice, to serve
  • Garnish: chopped fresh parsley
  1. Heat a 12-inch cast-iron skillet over medium heat. Add bacon; cook, stirring occasionally, until golden brown and crisp, about 10 minutes. Drain excess fat, if desired.
  2. Add onion and garlic; cook, stirring occasionally, until onion is tender, about 7 minutes. Stir in okra; cook for 5 minutes. Stir in tomatoes; cover and cook, stirring occasionally, until tomatoes are soft, 20 to 25 minutes. Stir in vinegar, salt, and pepper. Serve with rice. Garnish with parsley, if desired.



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