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Okra & Tomatoes

Okra & Tomatoes recipe image
This classic Southern side dish celebrates the humble beauty of fresh okra and vine-ripened tomatoes. The hickory-smoked bacon provides a rich, savory depth that permeates the entire stew, while the onions add sweetness and aroma. As the ingredients simmer together, the okra releases its natural thickening agents, creating a velvety, slightly viscous sauce that clings perfectly to the tender vegetables. This dish is incredibly versatile; it pairs wonderfully with fluffy white rice or crusty bread to soak up every last drop of the flavorful broth.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 721.3
Dietary: Gluten-free
Description
This classic Southern side dish celebrates the humble beauty of fresh okra and vine-ripened tomatoes. The hickory-smoked bacon provides a rich, savory depth that permeates the entire stew, while the onions add sweetness and aroma. As the ingredients simmer together, the okra releases its natural thickening agents, creating a velvety, slightly viscous sauce that clings perfectly to the tender vegetables. This dish is incredibly versatile; it pairs wonderfully with fluffy white rice or crusty bread to soak up every last drop of the flavorful broth.
Ingredients
  • 8 sl Hickory-smoked bacon
  • 1 md Onion, chopped (~3/4 cup)
  • 1 lb Fresh okra, trimmed
  • 5 Vine-ripened tomatoes, peeled and quartered
  • 1 cn Tomatoes, quartered, with their juice (1 1/2 lb) - alternative to fresh
  • Fresh hot pepper or cayenne pepper to taste
  • Dry white wine or chicken stock, as needed
  • Chopped fresh herbs for garnish
Directions
  1. 1
    Cut the bacon into bite-sized pieces or leave as thick slices.
  2. 2
    Peel and quarter the vine-ripened tomatoes, or drain and quarter the canned tomatoes.
  3. 3
    Trim the stems off the okra and slice if desired, or leave whole for a more rustic texture.
  4. 4
    Chop the onion into roughly 1/2-inch pieces.
  5. 5
    Heat a large cast-iron skillet over medium heat.
  6. 6
    Add the bacon to the skillet and cook until uniformly crisp and browned.
  7. 7
    Remove the bacon from the skillet with a slotted spoon and set aside on a paper towel to drain.
  8. 8
    Add the chopped onion to the remaining bacon grease in the skillet.
  9. 9
    Cook the onions, stirring occasionally, until they become soft and transparent, about 5 minutes.
  10. 10
    Add the okra to the skillet with the onions.
  11. 11
    Continue cooking the okra, stirring frequently, until it begins to glisten with its own moisture and softens slightly.
  12. 12
    Add the quartered tomatoes and their juices, along with the fresh hot pepper or cayenne.
  13. 13
    Lower the heat to medium-low to maintain a gentle simmer.
  14. 14
    Simmer uncovered, stirring occasionally, until the okra and tomatoes are tender and stewed evenly, about 15-20 minutes.
  15. 15
    If the mixture becomes too dry or thick, add a splash of dry white wine or chicken stock to keep it soupy.
  16. 16
    Serve the stew hot over steamed white rice.
  17. 17
    Garnish with the reserved crumbled bacon and chopped fresh herbs.

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.

Keywords: okra, tomatoes, bacon, southern, side-dish, stew, vegetarian-option, comfort-food, hickory-smoked, simmered, cast-iron, summer-cooking, rice-side, fresh-herbs, onion, pepper, gluten-free, easy-dinner
Read it online: https://www.chefs-mate.com/recipe/okra-tomatoes-2/