Okra and Tomatoes

Tickie Young


A deep South favorite when cooked right.

★★★★★ 1 vote
5 Min
35 Min


1 can(s)
diced tomatoes (14.7 oz)
2 bag(s)
frozen chopped okra
1 medium
yellow onion diced
1/2 tsp
1/2 tsp
red pepper flakes
5 slice
bacon, uncooked


1Use a large saute' (frying pan, 12-14 inches diameter). Must have a larger surface to "dry out" okra to prevent slimy texture.
2Dice the onion, should result in at least 1 cup. Cut bacon into 1 inch strips.
Drain diced tomatoes.
3-Place bacon in saute' pan, turn heat up to medium high, Cook bacon until it becomes translucent and gives off some of its oil.
-Add the onion on top of the bacon.
-Add the red pepper flakes.
-stir the ingredients together until the onions are translucent and beginning to soften.
- Add both packages of frozen okra and turn heat to high. Cook for 5 minutes insuring the bottom is not burning by turning the mixture in the pan.
-Pour in the well drained diced tomatoes--object is to have as little extra liquid as possible so the mixture doesn't stew in juices and get slimy. Blend in tomatoes.
-Remainder of cooking time is spend turning the mixture to prevent burning. As it gets closer to done the "sizzle" sound will become more pronounced.
-Add salt, turn the mixture until it looks dry.
-Taste and adjust with salt and additional red pepper flakes to suit your taste.
4Serve as a side dish or main dish over rice.

Reheats nicely.

For Vegetarian style, use 2 tablespoons of Canola oil in place of bacon.

About this Recipe

Course/Dish: Vegetables
Other Tags: Quick & Easy, Healthy
Hashtags: #tomatoes, #okra