Okra and Tomatoes

I like to stock up on canned goods before winter which is why I ended up trying a can of Margaret Holmes Tomato, Okra and Corn. Anita and I both loved it, which set me down the path to finding something similar that I could make at home.

That brought me to this okra and tomatoes recipe, which Anita declared to be the best side dish I’ve ever made. And I have to agree, it’s the perfect side dish. It has that cooked-all-day flavor, but without the fuss. Perfect on a cool day for sure. Oh, and no, I didn’t add corn, but you could. Anita’s not the biggest fan of the corn part of the canned version, so she liked this even more!
Okra and Tomatoes
I couldn’t find fresh okra (sadly, it can be hard to come by here in Indiana) so I used frozen, which worked out wonderfully. You can add a can of corn kernels (about a cup or so frozen) if you wish, but this dish is really great as it is.

I’m contemplating adding smoked sausage next time. The okra¬†and tomatoes has that sort of gumbo feel to it, and a little smoked sausage would take it from a side dish to a main course in no time.

If you love okra as much as I do you’ll also want to make my okra giardiniera. It’s crazy good on a sandwich.

Okra and Tomatoes

Course Side
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6 servings
Author Inspired by a recipe from The Lady & Sons

Ingredients

  • 4 slices bacon chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 15-ounce cans diced tomatoes, un-drained
  • 1 tablespoon chicken base
  • 1 tablespoon sugar
  • Kosher salt and freshly ground black pepper
  • 2 cups fresh okra cut into 1-inch pieces (I used a 16 ounce package of frozen okra)

Instructions

  • Heat a medium saucepan over medium-high heat and cook the bacon until tender but not crispy.
  • Add the onion and garlic and saute until the onion is tender.
  • Add the tomatoes and their juices along with the chicken base and sugar. Stir and season with salt and pepper.
  • Reduce heat to a simmer and let simmer, uncovered, for 20 minutes.
  • Fresh okra: Add okra and cook another 20 minutes.
  • Frozen okra: Add okra and cook another 10 minutes.

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