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Stewed Okra and Tomatoes

Stewed Okra and Tomatoes is a healthy and delicious southern side. Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.

Okra and Tomatoes


I look forward to eating okra each and every summer. Fried Okra is my absolute favorite way to eat it, but stewed okra with tomatoes is a great way to enjoy okra in a healthier form.


Stewed Okra and Tomatoes- a southern favorite!

Okra and Tomatoes is a side dish that’s like a thick stew.

This dish starts by cooking some bacon. This is mainly to produce some bacon grease to saute the onions in.

Because onions are always better cooked in bacon. 🙂

Stewed Okra and Tomatoes - a southern favorite


I like to use a sweet Vidalia onion, but any kind of onion will do.

I mainly use fresh okra for this, but you could also use frozen okra. If you buy fresh okra at the store or farmers market, plan on using it as soon as possible. The pods will start to develop brown spots. It’s okay to eat them with brown spots, but they are a signal that the okra is  getting past its prime.

Stewed Okra and Tomatoes -a summertime southern favorite!

I like to eat Okra and Tomatoes as a summer side, but you can also spoon it over a bed of rice for a light meal. If you want to keep it vegetarian, or as healthy as possible, skip the bacon and cook the onion in olive oil.

If you have fresh summer corn available, add the kernels from an ear or two. It tastes really good with the okra and tomatoes.

You’ll want to keep a bottle of Tabasco sauce handy. This is a side dish that really does well with a lot of heat and you may want to add a splash hear and there.

Stewed Okra and Tomatoes - a southern summertime favorite!


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Stewed Okra and Tomatoes - a southern summertime favorite!

Okra and Tomatoes

Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.
PREP: 5 minutes
COOK: 40 minutes
TOTAL: 45 minutes


  • 4 slices bacon
  • 1 medium onion, chopped
  • 1/3 cup chopped celery
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (14.5-ounce) can stewed tomatoes
  • 1/2 cup water or chicken broth
  • 4 cups sliced okra
  • 3/4 teaspoon seasoned salt
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper


  • Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
  • Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
  • Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
  • Crumble bacon and stir in just before serving.


Calories: 94kcal
Author: Christin Mahrlig
Course: Side Dish
Cuisine: Southern

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51 thoughts on “Stewed Okra and Tomatoes”

  1. I grew up eating okra and tomatoes with cooked ground beef in it with celery and diced onions cooked in it and I am 70 yrs old and still think it’s awesome💕

  2. I grew up eating this. We grew okra in the garden. When okra was not available, mother used can green beans. I can’t eat okra anymore, so green beans will have to do.

  3. Absolutely delicious! I use home canned tomatoes out of my garden and it tastes exactly like what my grandma used to cook on Sundays as a kid.

  4. Great side dish! I had to make it without bacon for a specific diet but subbed jarred bouillon and a little water to sautéed the onions and celery in… delicious.. ( husband loves it with the bacon 🥓)

  5. I have use this recipe time and time again this recipe is awesome the only thing I do different is I add Smoked sausage To it as it’s cooking

  6. Add a cup of fresh ground sweet Basel and two cups of of cheese/garlic croutons. The dried French onions is good too 😋

  7. I tried this recipe it was so simple so easy and tasted so delightful I ate it over cornbread and it was just awesome.
    Thank you so very much

  8. Jacqueline Nash Grant

    OMG this recipe is EXACTLY how my mother made this stew. She called it okra succotash and we loved it each time she made it. Unfortunately she died 14 years ago and I could not remember how she made it. I googled okra and tomatoes which yielded several recipes, but yours was the second one I looked at and the photo looked just like hers. I made it and it tasted just like hers. We are from north Louisiana and her okra succotash was demanded by family at all gatherings. I did not change a thing and followed your recipe to the “T”. It was delicious! Thank you for bringing back this wonderful dish back to my family.

  9. Patti Blitch

    I had a Ham bone with lots of meat. I fried onions and celery in a little olive oil. Put ham in pot and covered with water. Cooked for two hours. I pulled meat off bone. Added two cans of tomatoes , oka, baby butter beans and a can of you white corn. Cooked for 15 minutes. Salt and pepper to taste. Served on cooked white rice. That is how we make it in Charleston,SC

  10. Hi, I find adding a little sherry wine to the celery and onions (after frying the bacon) is a good addition to get even more scrapings off of the pan. One small Packet of sugar or a teaspoon will help adjust the acidity of the tomatoes. Also, I think that the Montreal Steak Seasoning is awesome for the smokiness it adds along with its heat and salt and smoked paprika.. Try it sometime. Hope this helps! Overall this recipe is just AWESOME on its own & I love you’re site! Also, peeps try the fried okra recipe as it is excellent and the recipe works perfectly!

  11. Shara Vitone

    Absolutely delicious! Brought back memories of helping my grandmother pick the fresh okra and tomatoes from her garden and the way the kitchen smelled when we cooked together. Thanks for the trip down memory lane!

  12. New Day onions will taste even better. Also, instead of diced tomatoes, use Rotel. That will give you the heat.

  13. Shelia Mendez

    I grew up on this recipe. My mother cooked it all the time for my father who loved it. He was a country boy from Tennessee. I sure do miss him and my mother . Brings back great memory. Thanks and GOD bless you and yours.

  14. I make okra & tomatoes quit often. I make it with fresh or frozen or even canned okra! I always use bacon but at other times I add sausage or shrimp. Delicious over rice with cornbread.

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