Braised Southern-Style Okra and Tomatoes with Bacon
A classic Southern side dish featuring fresh okra and ripe tomatoes braised with smoky bacon and onions, seasoned with garlic and herbs for a comforting, flavorful accompaniment to any meal.
Ingredients
Check ingredients as you go.
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Let’s make it
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In a large skillet or Dutch oven, cook the bacon pieces over medium heat until crisp, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
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Add olive oil to the skillet with the bacon fat and heat over medium. Add chopped onion and cook until softened and translucent, about 5 minutes.
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Stir in minced garlic, smoked paprika, and dried thyme (if using). Cook for 1 minute until fragrant.
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Add the sliced okra to the skillet and cook, stirring occasionally, for about 5 minutes until it begins to soften and release moisture.
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Add chopped tomatoes, cooked bacon pieces, and water. Stir to combine and bring to a gentle simmer.
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Cover the skillet partially and reduce heat to low. Let the mixture braise gently for 20-25 minutes, stirring occasionally, until okra is tender and flavors meld.
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Taste and season with salt and black pepper as needed. Remove from heat and let stand for 5 minutes before serving to allow flavors to deepen.
Tips & notes
Trim the okra carefully and discard any slimy ends to keep the texture pleasant. Resist over-stirring during braising to avoid sliminess. Use fresh, ripe tomatoes for best flavor. Leftover braised okra and tomatoes taste great reheated or even cold.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Cool to room temperature before refrigerating to maintain texture.
Reheating
Reheat gently in a covered skillet over low heat, stirring occasionally to heat evenly. Add a tablespoon of water if the mixture appears dry to prevent sticking. Avoid high heat to prevent toughening of okra.
