Okra and Tomatoes

This simple dish of stewed tomatoes and okra is pure Lowcountry Creole and is served over rice alongside pork, poultry, and seafood. Don’t salt the stew; the bacon will impart its salty smokiness to the vegetables.


  • 8thick slices hickory-smoked bacon
  • 1 medium onion, chopped (about ¾ cup)
  • 1 pound fresh okra, trimmed
  • 5 vine-ripened tomatoes, peeled and quartered, or 1 -pound can whole peeled tomatoes, quartered, with their juice
  • 1 fresh hot pepper or cayenne pepper to taste dry white wine or chicken stock chopped fresh herbs of your choice for garnish


Cook the bacon in a cast-iron skillet over medium heat until it is uniformly crisp. Remove from the skillet and set aside to drain. Add the onion to the bacon grease and cook until the onion begins to become transparent, about 5 minutes. Add the okra and continue cooking until the okra begins to glisten with moisture. Add the tomatoes and pepper and lower the heat. Simmer, uncovered, until the okra and tomatoes are stewed evenly, stirring occasionally and adding wine or stock to the pan if necessary to keep the mixture soupy. Serve over white rice steamed in chicken stock and garnish with the chopped fresh herb of your choice and the reserved bacon, crumbled.