This quick and easy Okra and Tomatoes combines fresh okra, fire-roasted tomatoes, onions, and bacon into an amazingly tasty side dish. You are going to love this delicious dish. It is a favorite of ours.
Ingredient Notes and Substitutions
See the complete ingredient list on the recipe card below.
- Bacon: I use Coleman naturally uncured hickory-smoked bacon, but any good-quality smoked bacon will work.
- Okra: You can use fresh or frozen okra. I prefer fresh, but it’s not available most of the year.
- Diced tomatoes: I love the fire-roasted diced tomatoes, but you can use any diced tomatoes.
- Brown sugar: A little brown sugar cuts the acidity of the tomatoes and lends a sweet taste.
- Apple cider vinegar: As a substitute, you can use white wine vinegar or champagne vinegar.
- Ground cayenne pepper: This small amount does not add heat; it adds flavor.
How To Make Okra and Tomatoes
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the bacon and remove it to paper towels. Leave the bacon grease in the skillet.
- Add the onion and okra and cook for about 8 minutes or until lightly browned.
- Reduce the heat to low and stir in the garlic.
- Stir in the fire-roasted tomatoes, brown sugar, apple cider vinegar, and ground cayenne pepper. Simmer for 15-20 minutes.
- Season with salt and freshly ground black pepper.
Serving Suggestions
- Chicken: roasted chicken, hot honey chicken, or oven-baked BBQ chicken.
- Bread: sweet potato cornbread, jalapeno cornbread, or butter swim biscuits.
- Starch: white or brown rice, creamy polenta, or cheesy grits.
Okra and Tomatoes
This quick and easy Okra and Tomatoes combines fresh okra, fire-roasted tomatoes, onions, and bacon into an amazingly tasty side dish.
Print
Pin
Rate
Servings: 4 servings
Calories: 135kcal
Ingredients
- 4 slices bacon chopped
- 1 small yellow onion chopped
- 2 cups fresh or frozen okra cut into half-inch rounds
- 3 cloves garlic minced
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1-2 pinches ground cayenne pepper
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Brown the bacon in a large skillet over medium heat. Remove it from the skillet and drain on paper towels. Leave the bacon grease in the skillet.
- Add the onion and okra and cook for about 8 minutes or until lightly browned.
- Reduce the heat to low and stir in the garlic. Cook for 1 minute while stirring.
- Stir in the fire-roasted tomatoes, brown sugar, apple cider vinegar, and ground cayenne pepper. Simmer for 15-20 minutes.
- Season with salt and freshly ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power for short increments.Â
Nutrition
Calories: 135kcal | Carbohydrates: 10g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 152mg | Potassium: 253mg | Fiber: 2g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Leave a Reply