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!
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 (update: try my smothered okra and tomatoes with shrimp and andouille!). 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
- 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)
- 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.