Stewed Tomatoes and Okra
This easy recipe for Stewed Tomatoes and Okra is a Southern classic made with simple ingredients and big flavor. Perfect as a side or served over rice.
Servings: 4 servings (about 1 cup each)
Ingredients
- 4 strips of bacon chopped, $1.21
- ½ onion small dice, (170g, 1 cup) $0.39
- 1 14.5 oz can stewed tomatoes $0.96*
- 1 14.5 oz can diced tomatoes $1.00*
- 1 tsp garlic powder $0.08
- 1 tsp cumin $0.09
- ½ tsp salt $0.02
- ½ tsp freshly cracked black pepper $0.08
- ⅛ tsp cayenne $0.04
- 12 oz frozen okra cut, $1.79**
Instructions
- Gather and prepare all ingredients.
- Warm a medium skillet over medium heat. Once hot, add the chopped bacon. Cook the bacon for 10 minutes, or until it’s crispy. Using a slotted spoon, remove the bacon from the pan, leaving the grease in the pan. Set the bacon aside.
- Add the diced onion to the pan and cook for 2 minutes.
- Stir in the two cans of tomatoes with their liquid, then season with the garlic powder, cumin, salt, pepper, and cayenne. Cook for 5 minutes to start reducing.
- Add the okra, then reduce the heat to medium-low. Simmer for 15-20 minutes, stirring occasionally. Once thickened, top with cooked bacon and serve.
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Notes
*You can use fresh okra and tomatoes, but it’ll cost significantly more. Try swapping the frozen okra for about 3 cups of fresh, sliced okra, and replace the canned tomatoes with 4 large ripe tomatoes (about 3 cups total), chopped and deseeded. Add 1 cup of water or broth to help things simmer (adding more if needed). Cook the tomatoes down until they soften and start to break down, then add the okra and simmer until tender.
**I found my frozen okra at Kroger's.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Sodium: 818mg | Fiber: 5g