Southern okra and tomatoes is the kind of old-fashioned summer side dish that has been showing up on our tables since somebody first looked at an overachieving garden and said, Well, we have to do something with all this.
Spoon it over rice for an easy lunch or serve it alongside fried chicken, pork chops, or whatever else is currently holding court at the supper table.
Table of Contents
🥰 Is this okra and tomatoes recipe for you?
This Southern okra and tomatoes recipe is for you if:
- You have fresh okra and tomatoes multiplying on the counter like they've formed a small agricultural conspiracy.
- You want an easy Southern vegetable side dish made with simple ingredients.
- You like okra but would prefer it not arrive wearing its traditional coat of slime.
- You need something that works just as well over rice for lunch as it does beside chicken, pork, or seafood for dinner.
🧾 Ingredients
This is sometimes called smothered okra and tomatoes or Creole okra and tomatoes when it's seasoned with Creole spices like in this recipe.
- Tomatoes - Fresh, ripe tomatoes are best. This is not the moment for those pale grocery-store tomatoes that taste vaguely of broken dreams and disappointment.
- Okra - Choose small, tender pods when you can. The giant ones tend to be woody and have clearly chosen violence.
- Onion - Yellow or sweet onion works beautifully and adds plenty of savory flavor.
- Garlic - Fresh garlic, because we're Southern and therefore legally required to measure garlic with our hearts.
- Sugar - Just a little. It balances the acidity in the tomatoes without turning supper into dessert.
- Butter - Adds richness and makes vegetables considerably more convincing.
- Creole seasoning - Brings the salt, spice, and personality. I use my Tony Chachere's copycat seasoning, but your favorite Creole seasoning works just fine.
📖 Recipe
Southern Okra and Tomatoes
Print Pin Recipe Rate RecipeIngredients
- 5 fresh, ripe tomatoes, or 3 cups canned diced tomatoes
- 2 cups fresh okra, washed, caps removed, and sliced
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3 tablespoons butter
- 1 ½ teaspoons creole seasoning
- 1 teaspoon sugar
Instructions
- Peel and dice fresh tomatoes. Set aside.
- Melt butter in a heavy skillet.
- Add the onion and cook until soft - about 5 minutes.
- Add the garlic and saute for about 1 minute.
- Add the tomatoes and okra and bring to a boil.
- Once it begins to boil reduce the heat and simmer uncovered about 45 minutes, or until it thickens.
- Stir once in a while to ensure you have enough liquid and nothing is sticking.
- Taste and add sugar and creole seasoning to taste.
Notes
- The tops of the okra pods are called the caps, and they have a woody texture. Slice these off and toss 'em in your compost bin.
- If you don't have access to fresh, you could use frozen okra from the grocery store.
- Choose small, dark green pods. Okra gets tough as it gets larger.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Love this recipe?
Subscribe to the free membership group and never miss another recipe!
🎥 Video: How to Peel Tomatoes
Need to peel the tomatoes? It's easier than it sounds, and this quick video shows you how without sacrificing half the tomato to the kitchen gods. Or, read this post on how to peel tomatoes - it has more techniques.
🔪How to make Southern okra and tomatoes
This is old-school Southern cooking at its easiest: a little chopping, a little stirring, and absolutely no culinary gymnastics required. Grab a big skillet and let's put that summer garden haul to work before the tomatoes start making their own decisions.
- Saute the chopped onions and garlic in a large skillet.
- Peel and dice the tomatoes. Add to the onion/garlic mixture.
- Wash okra, remove the caps, and slice. Add it to the tomatoes.
- Simmer the okra and tomato mixture. Taste and season.
😱 What can go wrong (and how to fix it)
🍅 The okra is slimy.
Don't panic and don't condemn okra as a species. The acidity from the tomatoes usually keeps the slime under control, but if yours needs help, add a teaspoon of white vinegar and simmer another minute or two.
🍅 The okra turned mushy.
It cooked too long. Keep the slices fairly thick and cook just until tender. We're making a side dish, not vegetable pudding.
🍅 There's too much liquid.
Fresh tomatoes vary wildly in juiciness because apparently even produce refuses to be consistent. Simmer uncovered for a few extra minutes to let the excess liquid cook off.
🍅 It tastes a little flat.
Give it another pinch of Creole seasoning or salt. If the tomatoes are particularly acidic, a tiny pinch of sugar can round things out without making the dish sweet.
👩🍳 FAQs
Have other questions? Ask me in the comments!
That comes down to your recipe! Acid is key to eliminating a slimy texture. Lemon juice works, apple cider vinegar will do the trick, and-in this recipe-the acidity of the tomatoes is the perfect solution!
Creole seasoning is slightly more herbal than Cajun, but you do you! Both are fine in this Southern recipe.
I like to pile it over a scoop of white rice or split buttermilk biscuits and eat it for lunch. It's also good as a side for a meaty dinner, like chicken or shrimp.
📚 More recipes with fresh produce
Comments
No Comments