Okra And Tomatoes

This comforting dish captures the essence of Southern home cooking, blending earthy okra with bright, vine-ripened tomatoes and crisp, hickory-smoked bacon. The vegetables simmer together until tender yet retaining their shape, creating a rich, savory stew that is perfect over fluffy white rice. Ideal for weeknight dinners or casual family gatherings, this recipe offers a satisfying balance of textures and flavors without requiring complex techniques. It is a wholesome, vegetable-forward main that brings rustic charm to your table.

Cooking Method: Steaming, Stewing

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 721.3

Dietary: Gluten-free

Description

This comforting dish captures the essence of Southern home cooking, blending earthy okra with bright, vine-ripened tomatoes and crisp, hickory-smoked bacon. The vegetables simmer together until tender yet retaining their shape, creating a rich, savory stew that is perfect over fluffy white rice. Ideal for weeknight dinners or casual family gatherings, this recipe offers a satisfying balance of textures and flavors without requiring complex techniques. It is a wholesome, vegetable-forward main that brings rustic charm to your table.

Ingredients

8 slices Hickory-smoked bacon, thick-cut
1 medium Onion, chopped
1 pound Fresh okra, trimmed
5 large Vine-ripened tomatoes, peeled and quartered
1 fresh Hot pepper, to taste
0.5 cup Dry white wine or chicken stock
1 pinch Cayenne pepper
1 bunch Chopped fresh herbs (such as parsley or thyme) for garnish
4 cups Cooked white rice, for serving

Directions

1
Cook the bacon in a large cast-iron skillet over medium heat until uniformly crisp.
2
Remove the bacon from the skillet and set aside on a paper towel to drain.
3
Add the chopped onion to the remaining bacon grease in the skillet.
4
Cook the onion, stirring occasionally, until it becomes transparent, about 5 minutes.
5
Add the trimmed okra to the skillet and cook until it begins to glisten with moisture.
6
Add the quartered tomatoes, hot pepper, and cayenne pepper to the skillet.
7
Lower the heat and simmer, uncovered, stirring occasionally.
8
If the mixture becomes too dry, add a splash of white wine or chicken stock to keep it soupy.
9
Continue simmering until the okra and tomatoes are tender and stewed evenly.
10
Serve the okra and tomato mixture over steamed white rice.
11
Garnish with the reserved crumbled bacon and fresh herbs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 721.3kcal

% Daily Value *
Total Fat 56.0g87%
Saturated Fat 18.7g94%
Cholesterol 61.3mg21%
Sodium 2289.3mg96%
Total Carbohydrate 1.9g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 49.3g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use ripe, firm tomatoes for a balance of sweetness and acidity.

If you prefer a spicier dish, increase the amount of cayenne pepper or use a hotter fresh pepper.

This dish can be served immediately or allowed to rest for 10 minutes to let the flavors meld.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Substitute chicken stock for white wine if you prefer an alcohol-free version.

Keywords: okra, tomatoes, bacon, southern, stew, vegetables, dinner, comfort food, rice, savory, hickory, skillet

Read it online: https://www.chefs-mate.com/recipe/okra-and-tomatoes/