Stewed okra and tomatoes is a quick, classic southern dish I grew up on. Let me show you how to make it in under 30 minutes to elevate your next meal!
And if you enjoy this recipe, you'll love my Yoruba okra stew or chicken and sausage gumbo with okra, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - This simple side dish comes together in one pan in just about half an hour, which means you can get stewed tomatoes and okra on the table even on the busiest evening.
Versatile and Flavorful - My smothered okra and tomatoes recipe is southern simplicity at its finest, with just a few ingredients that deliver on flavor. You can enjoy it for any meal with savory, herby, and spicy flavor notes.
👉🏾 We take side dishes seriously in the South, and pour just as much love into them as mains. Like my southern fried cabbage, seasoned green beans and potatoes, slow-cooked candied yams, baked bacon mac & cheese, and Soul Food potato salad!
Featured Reader Review
★★★★★
"So good! I love the flavor! Tonight I picked okra and tomatoes from my garden and made this dish for the 2nd time in a week. Sort of reminds me of the gumbo my mother made growing up in Louisiana."
-Martha
What You'll Need for this Recipe
Okra is the star here, and I recommend using fresh, in-season summertime okra for the very best taste and texture. Don't worry, though! Okra is available year-round throughout most of the United States, and you can absolutely make this dish using frozen okra, if need be.
Diced Tomatoes or crushed tomatoes from the can are what my mom and dad used when I was little, so I stick by it. Feel free to swap in fresh tomatoes, if you prefer--just note that the cooking time will be longer if you do.
Aromatics like garlic, onion, and bay leaf round out the flavor profile. I recommend using sweet yellow onion, if you can get it.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Louisiana Style - Add celery and bell pepper to the aromatics in this recipe to incorporate the full Holy Trinity, along with either homemade Creole Cajun seasoning blend or from your preferred brand, such as Zatarain's.
Protein - You can transform this dish from a side to a one-pot main by adding quick-cooking or fully-cooked protein options like sliced sausage, shrimp, or shredded rotisserie chicken. Or start things off by cooking down bacon, then using the bacon fat in place of oil.
Vegan Stewed Okra and Tomatoes - Use veggie broth and a vegetable bouillon to make this recipe completely plant-based and vegan-friendly.
How to Cook Okra and Tomatoes Southern Style
- Step 1: Slice the okra, dice the onion, and crush or mince the garlic.
- Step 2: Cook down the onion and garlic with the spices until fragrant.
Pro Tip #1
If you want to make okra and tomatoes with bacon, add diced bacon to your hot pan and cook until crispy, then remove the bacon and use the rendered fat for step two!
- Step 3: Stir in the okra, tomatoes, broth, and bay leaf.
- Step 4: Cook until bubbling, then simmer until okra is softened and the tomato is thick and saucy.
Make it a Meal!
What meat goes with okra and tomatoes? If you want to make this an all-in-one main dish, add the fully-cooked protein of your choice during step four. Shredded rotisserie chicken or sliced sausage are great options. And stewed okra and tomatoes with sausage and shrimp is chef's kiss!
For vegan okra and tomatoes, cooked garbanzo beans or red beans are good plant proteins that will make the dish more substantial.
Frequently Asked Questions
Yes, you can cook southern-style okra up to three days ahead of time with good results. It will last longer than that when stored properly, but the texture won't be at its peak.
Store cooked okra and tomatoes in an airtight container in the refrigerator. Keeps for up to one week.
Yes! Transfer cooled stewed tomatoes and okra into an airtight, freezer-safe container, then into the freezer. Keeps for up to three months.
How to Serve
Pairings: Stewed okra with tomatoes goes well with virtually any main dish. From crispy roasted chicken or honey mustard chicken thighs to a juicy ribeye steak or Cajun-style turkey wings.
As far as other side dishes, this simple stewed okra recipe is great over rice--proper jollof rice if you're about that life! And don't forget the sweet honey cornbread.
Occasions: Add southern smothered okra and tomatoes to your Soul Food Sunday dinner menu or take it to summer cookouts--nobody will complain, and there probably won't be any leftovers.
Leftovers: If you do have any extra, remix them into a Soul Food power bowl!
More Favorite Home-Cooked Vegetable Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy this recipe for stewed okra and tomatoes soon and very soon. And sharing is caring so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Southern Stewed Okra and Tomatoes
Equipment
- 1 knife
- 1 garlic press optional
- 1 large cast iron skillet or a large saucepan
Ingredients
- 1 pound okra fresh or frozen
- 1 Sweet yellow onion or onion of your choice
- 3 cloves garlic
- 2 tablespoons cooking oil
- 1 bouillon cube crushed into powder
- crushed red pepper to taste
- sea salt to taste
- black pepper to taste
- 14 ounces diced tomatoes
- ½ cup chicken broth or stock
- 1 bay leaf
Instructions
- Prep the ingredients: Trim and slice the okra into one-inch rounds, dice the onion, and crush or mince the garlic.1 pound okra, 1 Sweet yellow onion, 3 cloves garlic
- Bloom the Aromatics: Add oil to skillet over medium flame and heat until it shimmers and moves easily around the pan (about two minutes), then add onion, bouillon powder, crushed red pepper, sea salt, and black pepper and stir until coated with oil.2 tablespoons cooking oil, 1 bouillon cube, crushed red pepper, sea salt, black pepper
- Cook ingredients until onion is fragrant and translucent (about four minutes) then stir in garlic and cook one minute more.
- Finish the Dish: Stir okra, diced tomatoes (with juice), broth, and bay leaf into pan and cook until bubbling. Reduce heat to medium-low and continue cooking for about 20 minutes--stirring every few minutes--or until okra reaches desired tenderness* and most of the tomato juice has cooked off, leaving a thick, tomato-y sauce behind. Serve warm.If using frozen okra, start checking for doneness around the 10-minute mark, as it will already have a more tender texture, once thawed, compared to fresh okra.½ cup chicken broth, 14 ounces diced tomatoes, 1 bay leaf
George McGavern says
This recipe hits the mark! Really good. Just the right amount of crushed red pepper makes all the difference. I was using another recipe that I was never happy with. Found this one and will definitely make it my standard. It tasted like my dad's.
Jazzmine Woodard says
Wonderful to hear, George! Thank you for your feedback.
Paige says
This turned out sooooo good! I grew a lot of okra and tomatoes this year and have been trying to figure out a way to cook the okra other than frying it. I am so glad that I found this recipe! I added in shrimp, cajun seasoning and used twice the amount of chicken broth and served it over rice. I will definitely be making this again and will probably add some kielbasa next time as well. Thanks so much for this great recipe Jazzmine!
Jazzmine Woodard says
You're so welcome, Paige! I'm glad to hear you enjoyed this recipe and could make it your own. Thanks for your feedback.
Martha Carroll says
So good! I love the flavor! Tonight I picked okra and tomatoes from my garden and made this dish for the 2nd time in a week. I doubled the broth and we ate it over rice. Sort of reminds me of the gumbo my mother made. I grew up in Louisiana. Thanks!
Jazzmine Woodard says
Ohhh, I bet it was wonderful with your garden-fresh tomatoes and okra! So happy you enjoyed, Martha.
David says
Fantastic recipe Jazzmine. I did add the celery and some sweet and hot peppers and it did give an extra kick. I will definitely be planting more okra next year.
Jazzmine Woodard says
Thanks so much for your feedback, David! So glad you enjoyed the okra and those peppers sound like a delicious addition.