Okra and Tomatoes

Total Time:
55 min
5 min
50 min

4 servings

  • 1 tablespoon peanut oil, for frying
  • 1/4 pound bacon, chopped
  • 1 tablespoon butter
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 4 cups diced tomatoes, peeled and cored
  • 1 cup water
  • 1 tablespoon chicken base
  • 4 cups sliced fresh or frozen okra
  • Salt and freshly ground black pepper
  • Serving suggestion: steamed white rice

In a large skillet, heat the oil over medium heat. Add bacon, butter, onion, green pepper and garlic. Saute until the vegetables are soft and the onions are translucent. Add seasoned salt, garlic powder, tomatoes, water, chicken base and okra. Bring to a boil. Reduce the heat and let simmer for 30 minutes stirring occasionally. Season, to taste, with salt and pepper.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    26 Reviews
    5 26
    0/1000 characters
    Your Rating:
    Sort by: 
    Loved it! I served it over brown rice, left out the green pepper and added 1 1/2 teaspoons of seasoned salt. I will definitely make this again.
    Pretty good!
    Awesome! so good you don't even need rice! Be sure and cook the bacon in a pan that will make it crisp because the pot I used the first time did not fully brown the bacon. Excellent! I make it all the time!
    This is the second time I have made this dish and it is just as good this time as it was before. I added a couple of jalapeno peppers because I had a lot from my garden and they gave it just a little heat. Delicious and easy dish. Thanks Paula
    Loved this recipe it makes a lot is very filling and cery very good!! I recommend it to u all!
    I love Paula and all of her recipes. I grew up on a farm here in the good old U.S.A. and all of her dishes are just like the ones I remember. So, if you want a true southern dish. Paula's recipes are the winners!
    far too much dicing. I made it as the recipe says but I used a bouillon cude and this dish still needed alot of salt. it has very little flavor at all and vitually no tomato taste. I dont see why these reviews hail it as the best when clearly the canned okra and tomatoes are far better. needs far more salt then what it calls for and more than a cup of water to keep it from burning in the pan.
    Best I've ever tasted. 5-stars all the way.
    Being from the south we grew up on fresh vegetables and okra was one of our 
    favorites. This recipe is very much like my mother made for our family of 7 
    children. Most of the time my mother put in fresh corn and a pinch of sugar. 
    try the corn in this dish sooo good. Thanks Paula
    I still have not acquired taste for sauteed okra but love it when you heat up the deep fryer! Watch you "ever" day ... think you would be great in a sitcom! When are you going to open a restaurant in Dallas, TX.? (oops, forgot the question mark in previous review!
    I absolutely hated okra and tomatoes as a little girl, but my southern aunt was visiting and wanted some. So I tried to remember how my mother made it and this recipe seems to be it with the exception of chicken base. After making it, I had to admit that I actually liked it. I guess my palate has changed. I did add about 1 Tbsp of sugar because I remember my mother always added a bit of sugar to dishes with tomatoes to cut the tartness. I also used Creole seasoning instead of seasoned salt because I like a little kick to my food. Other than that, I didn't change anything and it was very good. Best of all my visiting aunt really enjoyed it.
    I had a large supply of all the veggies from my garden and was looking to use them, so this recipe was perfect! Took me a while for the prep work, but that's just because I'm slow! Anyway, followed the recipe as is, steamed some white rice, and added some Tony's Chachere's for some spice! Very, very good! I will make again!! THANKS PAULA!
    We had so much garden grown okra and tomatoes I did not know what to do with. I saw this recipe and thought too simple. Well this simple recipe is one of the Paula Deen dishes I have ever made! The flavor, in Paulas words is "to die for". Simply the BEST. Thanks Paula.I plan on canning this.
    I loved this recipe!!! I served it over brown rice and used turkey bacon and it was still a winner! My husband and I both loved it! Good southern summer time meal with the fresh okra and tomatoes! Will make again and again!!!!!!!!!!!! Love it, Paula!
    I have never cooked Okra, I would not know what to do with it. However, after running into this veggi during my last visit to the Farmer's Market I decided to give a try. While looking for an Okra recipe I found this recipe. After reading all the reviews I decided that this was the one to try. Since I was out of fresh tomatoes and green bell peper, I used 1 can of organic tomatoes no salt and 1 poblano chile, the type used in Chiles Rellenos. In addition, I added 1 tps of sugar and 1 tps of curry for additional flavoring. It wad delish! I will keep this recipe in my recipe box and will continue to buy Okra from now on. Served with white rice and a nice salad...Yum....Yum.... =)
    I cooked this meal with all organic ingredients and it was AMAZING! The bacon truly adds the flavor and I used fresh okra and tomatoes and it took no longer than 30 minutes to cook the dish. I will definitely make this again!
    This was easy to make, had lots of excellent flavor. It reminded me of home. We will make it again.
    I wanted to try some different flavours. The local version has no bacon and uses some ginger and saffron instead. This recipe turned out great and was very tasty.
    I made this for my husband becasue he is a good ol' southern boy and I'm a good ol' yankee. I never ate tomatoes and okra in the 10 years I've been with my husband and curiosity got the better of me when I made this dish for him. I eat with my eyes first and becasue it looked so good I was tempted to try it. I used fresh tomatoes instead of the canned tomatoes to give it a much heartier tastes. The green peppers, onions and bacon all added to the flvor of this dish. I must say I truley enoyed it. I made it with fried Talapia is it was delicious. I will definitely be making this dish again.
    We had this at Uncle Bubba's and it was the best okra and tomatoes I had ever eaten and I am from the south.
    If you add 1 T. sugar & 4 ears worth of fresh corn kernels, this is a near-exact (if not spot-on) replica of a dish served at Aunt Kizzy's Back Porch in Marina Del Rey, CA., a favorite of visiting NBA stars in town to play the Lakers & Clippers. Thank you so much, Paula! I've been craving this since we left L.A.!
    What is Chicken Base?
    I loved this! An old Charleston, SC resident taught me to add a teaspoon of sugar to okra when cooking it to "cut the sliminess" I always do that and have found Slenda will also perform the same way. G
    This was very tasty and so simple to make. The only thing I did different was I used a 28 oz can of petite diced tomatoes w/juice and I did not have seasoned salt. But I followed the rest of the recipe just as it says and it really turned out really good.
    I like this recipe because it is familiar, my grandmother used to make a similar version. You were talking about nicknames your daddy had for yall', my daddy had odd names for us too. There were seven children in my family and I guess he just made up what he wanted to call us. LOL.
    I enjoyed this dish a lot. The only thing I would change is the cooking time. I used fresh okra, and it was still a bit al dente after 30 minutes of cooking.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Kwanzaa Recipes