If you’re craving a comfort food dish that’s a delightful mix of Southern charm and backyard freshness, then this Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe is absolutely for you. This recipe combines the smoky goodness of bacon with the bright acidity of tomatoes and the unique texture of okra, all brought together with fresh herbs and a touch of tangy vinegar. Trust me, once you try it, you’ll be hooked — it’s a kitchen staple I keep coming back to, especially when I want something that feels cozy but turns out effortlessly fantastic.
Why You’ll Love This Recipe
- Deep Flavor Combination: The bacon and fresh herbs add layers of smoky, aromatic goodness that elevate this humble dish.
- Simple Yet Satisfying: You only need a handful of ingredients and one skillet to pull this dinner together.
- Great for Any Season: Use fresh okra in summer or frozen in winter and still get fabulous results.
- Family Friendly: My crew always asks for seconds — it’s perfect with rice, cornbread, or as a side dish.
Ingredients You’ll Need
The magic of this Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe lies in fresh, vibrant ingredients paired with a few pantry staples. Choosing quality bacon and fresh herbs really makes a difference here. And if you can, pick up some fresh okra when it’s in season – it adds wonderful texture.
- Bacon: Thick-cut bacon is best for rich flavor and enough rendered fat to cook everything perfectly.
- Vidalia onion: Its natural sweetness balances the tangy tomatoes nicely.
- Garlic: Freshly minced garlic brings savory depth – avoid pre-minced for best aroma.
- Diced tomatoes: Use canned with juices or fresh diced tomatoes if you prefer; both work great.
- Sugar: A touch of sweetness helps mellow the acidity of the tomatoes.
- Fresh thyme: Brings subtle earthiness; fresh beats dried, but dry works in a pinch.
- Dried bay leaf: Infuses a complex flavor during simmering – remember to remove before serving!
- Apple cider vinegar: Just a splash wakes up the entire dish with tang.
- Worcestershire sauce: Adds umami and richness – a secret weapon for depth.
- Okra: Fresh if possible, trimmed and sliced, but frozen works well too – just adjust the cooking time.
- Salt and pepper: Essential for seasoning to taste at the end.
Variations
I love how versatile this Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe is. You can easily tweak it to suit your mood or what’s in your pantry. Here are a few ways I’ve made it my own over the years.
- Vegetarian Version: Swap bacon for smoked paprika and a bit of olive oil to keep that smoky depth without meat. I tried this for a friend once and it was still delicious!
- Spicy Kick: Add a pinch of cayenne or red pepper flakes for heat—perfect for when you want a little zip. My husband absolutely loves this spicy twist.
- Herb Swaps: If fresh thyme isn’t available, rosemary or oregano are great alternatives.
- Tomato Choices: Fresh diced tomatoes make this especially bright in summer, or fire-roasted canned tomatoes add a smoky edge.
How to Make Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe
Step 1: Crisp Up That Bacon
Start by cooking your diced thick-cut bacon in a large skillet or Dutch oven over medium heat. Cook until it’s just beginning to crisp and the fat has rendered out—about 5 minutes. This rendered fat will be the flavor base for everything else, so don’t rush it. I like to keep a close eye here to avoid burning; medium heat works best.
Step 2: Sauté Onion and Garlic in Bacon Fat
Now toss in your diced Vidalia onion and minced garlic right into that bacon fat. Sauté for about 5 minutes until soft and fragrant. This layering of flavor is what makes this dish sing. Be sure to stir occasionally so garlic doesn’t brown too fast—that can turn bitter.
Step 3: Add Tomatoes and Lovely Seasonings
Stir in the diced tomatoes with their juices, sugar, thyme leaves, bay leaf, apple cider vinegar, and Worcestershire sauce. Use the tomato juices to deglaze the pan by scraping up all those little browned bits stuck to the bottom. That’s flavor gold right there. Turn the heat to low and let this simmer uncovered for 10 minutes, allowing the flavors to meld beautifully.
Step 4: Time for Okra
Add your trimmed and sliced okra, then cover with a lid. Let it simmer gently—stirring occasionally so it cooks through evenly. Fresh okra should take about 10-12 minutes until tender, while frozen okra is done around 7-8 minutes. Don’t overcook or it’ll get mushy; you want that soft but still slightly firm texture. Once done, remove the bay leaf, season with salt and pepper to taste, and you’re ready to serve.
Pro Tips for Making Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe
- Render Bacon Fat Slowly: Cooking bacon too fast can burn it and make the fat taste bitter—medium heat is your friend.
- Don’t Skip Deglazing: Using tomato juices to lift those browned bits creates a depth that canned tomatoes alone can’t match.
- Adjust Okra Cooking Times: Fresh okra needs a bit longer; frozen okra cooks quicker but keep stirring to prevent sticking.
- Balance Acidity with Sugar: That splash of sugar is subtle but critical for taming the acidity of canned tomatoes.
How to Serve Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe
Garnishes
I love topping this stew with a little fresh thyme or parsley to brighten the dish just before serving—it adds a pop of color and freshness. Sometimes I sprinkle a bit of cracked black pepper or even a drizzle of good olive oil if I’m feeling fancy.
Side Dishes
My family especially loves this with fluffy white rice or buttery cornbread on the side—both soak up the juices perfectly. You could also serve it alongside roasted chicken or grilled pork chops for a hearty meal.
Creative Ways to Present
For parties or special dinners, I’ve served this stew in small individual ramekins topped with a sprig of fresh herbs and a thin crisp slice of bacon. It makes a charming presentation and doubles as a tasty appetizer!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and usually it keeps beautifully for 3-4 days. The flavors actually deepen overnight, so it tastes even better the next day—a win for busy weeknights.
Freezing
This Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe freezes well! Just cool it completely, transfer to freezer-safe containers or bags, and it’ll keep for up to 3 months. When you’re ready, thaw slowly in the fridge overnight for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Avoid high heat which can make the okra slimy. Adding a splash of water or broth can help loosen things up if it’s thickened too much.
FAQs
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Can I use frozen okra instead of fresh for this recipe?
Yes, frozen okra works just fine and is a great year-round substitute. Just reduce the cooking time by a few minutes since frozen okra cooks faster than fresh. Also, keep an eye on the texture to avoid it becoming too mushy.
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Is there a vegetarian alternative to bacon in this recipe?
Absolutely! You can replace bacon with smoked paprika and a bit of olive oil to simulate the smoky flavor. Adding diced mushrooms sautéed in oil can also add umami and texture. It won’t be exactly the same but still delicious and comforting.
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Why is there sugar added to stewed tomatoes?
A small amount of sugar helps balance the natural acidity of the tomatoes, ensuring the stew isn’t too tart. It enhances the overall flavor without adding noticeable sweetness.
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How do I prevent okra from getting too slimy in this recipe?
Cooking okra slowly over low heat and not over-stirring helps control the sliminess. Also, adding acidic ingredients like tomatoes and vinegar, as in this recipe, naturally reduces the slime, creating a lovely texture.
Final Thoughts
This Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe holds a special place in my cooking rotation because it’s like a hug on a plate—simple, soulful, and full of flavor. Whether you’re new to okra or a longtime fan, this dish is a fantastic way to showcase how humble ingredients can transform into something truly memorable. Give it a go, and I bet it’ll become a favorite in your kitchen, just like it did in mine.
Print
Stewed Okra and Tomatoes with Bacon and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
Description
This classic Southern dish features stewed okra and tomatoes cooked with crispy bacon, fragrant onions, and garlic, finished with a touch of apple cider vinegar and Worcestershire sauce for enhanced depth of flavor. Perfect as a comforting side or a light main, it’s a delicious way to enjoy fresh or frozen okra in a hearty, home-cooked meal.
Ingredients
Vegetables and Aromatics
- 1 small Vidalia onion, diced
- 2 cloves garlic, minced
- 2 cups fresh or frozen okra, stems trimmed and cut into ½-inch pieces
Canned Goods and Seasonings
- 2 (14.5 ounce) cans diced tomatoes, not drained
- 1 tablespoon sugar
- 2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 1 dried bay leaf
- ½ teaspoon apple cider vinegar
- ½ teaspoon Worcestershire sauce
- Salt and pepper, to taste
Meat
- 3 slices thick-cut bacon, diced
Instructions
- Cook the bacon: In a large skillet or Dutch oven, cook the diced bacon over medium heat until it starts to get crispy and the fat is rendered, about 5 minutes. This will release flavorful bacon fat that will be the base for the dish.
- Sauté onion and garlic: Add the diced Vidalia onion and minced garlic to the skillet with the bacon. Sauté together for an additional 5 minutes until the onions become translucent and fragrant, blending well with the bacon flavor.
- Add tomatoes and seasonings: Stir in the canned diced tomatoes with their juices, sugar, fresh thyme leaves (or dried thyme), dried bay leaf, apple cider vinegar, and Worcestershire sauce. Use the juices from the tomatoes to deglaze the pan by scraping up any browned bits from the bottom to add depth and richness. Reduce the heat to low and let the mixture simmer uncovered for 10 minutes to develop flavor.
- Add the okra and simmer: Add the fresh or frozen okra to the tomato mixture, cover with a lid, and simmer gently. Stir occasionally to prevent sticking and ensure even cooking. Cook until the okra is tender, approximately 10-12 minutes for fresh okra or 7-8 minutes if frozen.
- Finish and serve: Remove the bay leaf from the stew. Taste and season with salt and pepper as desired. Serve immediately as a flavorful side dish or a light main course.
Notes
- Stewed Okra and Tomatoes is a classic Southern dish famous for its savory bacon, tangy tomatoes, and tender okra combination.
- You can substitute fresh tomatoes for canned if preferred. Use about 4 ripe medium tomatoes, diced, and add a splash of water or tomato juice to maintain liquid.
- Adjust cooking times slightly based on the freshness of the okra and personal texture preference to avoid sliminess common with overcooked okra.
- This dish pairs well with cornbread, rice, or as a side to grilled meats and other Southern favorites.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 126 kcal
- Sugar: 6 g
- Sodium: 317 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 12 mg
