Name: Stewed Okra and Tomatoes with Bacon and Herbs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 3 slices thick-cut bacon, diced; 1 small Vidalia onion, diced; 2 cloves garlic, minced; 2 (14.5 ounce) cans diced tomatoes, NOT drained; 1 tablespoon sugar; 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme); 1 dried bay leaf; ½ teaspoon apple cider vinegar; ½ teaspoon Worcestershire sauce; 2 cups fresh or frozen okra, stems trimmed and cut into ½-inch pieces; Salt and pepper, to taste

If you’ve been searching for a comforting, flavorful way to enjoy okra, you’re going to love this Stewed Okra and Tomatoes with Bacon and Herbs Recipe. It’s one of those dishes that feels like a warm hug from the South—rich with smoky bacon, fresh herbs, and the perfect balance of tangy tomatoes. Whether you’re a longtime okra fan or new to this veggie, you’ll find that this stew is surprisingly easy to make and utterly delicious. Trust me, once you try it, it’ll become a staple in your kitchen.

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Why You’ll Love This Recipe

Rich Southern Flavor: The combination of bacon, herbs, and tangy tomatoes creates an unmistakable depth of flavor you’ll crave.
Simple Ingredients: You’ll find everything you need right in your pantry or fridge—no fancy stuff required.
Flexible and Adaptable: Fresh or frozen okra works beautifully, and you can tweak herbs and seasonings to your taste.
Perfect for Any Meal: Serve it as a side, main, or even a light lunch—this recipe fits the bill.

The image shows a round black pot filled with a thick stew made of red tomatoes and bright green okra pieces, with bits of onion and spices visible in the red broth. The stew has a varied texture with chunky seeds and soft vegetables. A silver spoon is dipping into the stew from the right side. The pot sits on a wooden surface with sprigs of green herbs nearby, a white striped cloth on the left, and a white plate holding golden square cornbread pieces to the upper right. The background surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7 - Stewed Okra and Tomatoes with Bacon and Herbs, okra and tomato stew, Southern okra recipe, easy vegetable stew, bacon and herb okra dish

Ingredients You’ll Need

The magic in this Stewed Okra and Tomatoes with Bacon and Herbs Recipe comes from a few simple but powerful ingredients. I love how the bacon’s smoky richness pairs with the bright, acidic tomatoes and the tender okra, while the herbs bring everything together with just the right fragrance.

Flat lay of fresh okra pods sliced into rounds, bright red diced tomatoes with juicy seeds visible, thick-cut raw bacon strips with marbled fat, a small shiny Vidalia onion whole and halved to show the layers, garlic cloves peeled and unpeeled, sprigs of fresh green thyme leaves, a dried bay leaf with its textured surface, and a small bowl of golden apple cider vinegar droplets, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Stewed Okra and Tomatoes with Bacon and Herbs, okra and tomato stew, Southern okra recipe, easy vegetable stew, bacon and herb okra dish

Bacon: Use thick-cut bacon if you can—more flavor and great texture once it’s crisped up.
Vidalia Onion: A sweet onion like Vidalia adds a mellow, natural sweetness that balances the acidity.
Garlic: Fresh minced garlic packs a punch and is essential for that savory depth.
Diced Tomatoes: I like using canned diced tomatoes with their juice for convenience, but fresh tomatoes work beautifully in season.
Sugar: Just a pinch helps cut any harsh acidity from the tomatoes and rounds out the flavors.
Fresh Thyme: Adds delicate herbal notes; dried thyme works well too if fresh isn’t handy.
Dried Bay Leaf: A classic addition that brings subtle earthiness to the stew.
Apple Cider Vinegar: Adds brightness and a slight tang to balance richness.
Worcestershire Sauce: A secret layer of umami that elevates the entire dish.
Okra: Fresh is wonderful when in season, but frozen okra really shines here and keeps it simple year-round.
Salt and Pepper: To taste, and don’t skimp—they bring all the flavors to life.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Stewed Okra and Tomatoes with Bacon and Herbs Recipe is wonderfully flexible, so I encourage you to make it your own. I’ve tweaked it depending on what I have on hand or my mood, and each version has its own charm!

Make it Vegetarian: Skip the bacon and use smoked paprika or liquid smoke for that smoky depth—I’ve done this when family members prefer no meat, and it’s surprisingly good.
Add Heat: Toss in some chopped jalapeño or red pepper flakes if you want a bit of spice; my husband loves this fiery twist.
Use Fresh Tomatoes: When tomatoes are in season, try peeling and dicing fresh ones instead of canned for a fresher taste—just remember to include their juices.
Herb Swaps: Swap thyme for rosemary or oregano, depending on your herb garden or preference—I find thyme the most balanced, but rosemary gives a lovely piney note.

How to Make Stewed Okra and Tomatoes with Bacon and Herbs Recipe

Step 1: Crisp the Bacon and Sauté Aromatics

Start by cooking the diced bacon in a large skillet or Dutch oven over medium heat. You’ll want the bacon to get just crispy so it renders all that flavorful fat—about 5 minutes. As soon as it’s looking good, toss in the diced Vidalia onion and minced garlic. Sauté these together for another 5 minutes until the onion turns translucent and sweet-smelling. This build of flavor at the start is what makes this stew sing.

Step 2: Deglaze and Simmer the Tomatoes with Herbs

Next up, pour in the diced tomatoes along with their juices—no draining here! I learned that keeping the tomato juices is the key to a juicy, flavorful base. Add the sugar, fresh thyme leaves, bay leaf, apple cider vinegar, and Worcestershire sauce. Use your spatula to scrape up any brown bits stuck to the pan; that’s pure gold flavor. Turn the heat down to low and let everything simmer uncovered for about 10 minutes. This allows the flavors to meld and the stew to thicken slightly.

Step 3: Add Okra and Finish Cooking

Finally, stir in the okra pieces, cover with a lid, and let them simmer gently. Fresh okra will take about 10-12 minutes to become tender, while frozen will soften in around 7-8 minutes—just keep an eye to avoid overcooking, which can get slimy. Remove the bay leaf, then season the stew with salt and pepper to your liking. Serve it up immediately while it’s warm and inviting!

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Pro Tips for Making Stewed Okra and Tomatoes with Bacon and Herbs Recipe

Don’t Skip the Bacon Fat: It adds incredible depth, so don’t drain it after cooking the bacon; use it to sauté your onions and garlic instead.
Tomato Juices Are Key: Leaving the tomato juices in keeps the stew flavorful and saucy—don’t drain the canned tomatoes if you’re using them.
Watch Okra Closely: Overcooked okra can get slimy; tender is best, so test it with a fork at around 10 minutes for fresh and 7 minutes for frozen.
Fresh Herbs Make a Difference: If you can, use fresh thyme; it brightens the stew more than dried, but always have dried on hand as a trusty backup.

How to Serve Stewed Okra and Tomatoes with Bacon and Herbs Recipe

A close-up view of a black pot filled with a vibrant stew featuring bright red tomato chunks, green okra pieces with their unique ridged texture and visible seeds, and small bits of caramelized onion and garlic, all simmering in a rich, reddish broth; a silver spoon rests inside the pot, partially submerged in the stew, while the background shows two square pieces of golden cornbread on a dark plate, all placed on a white marbled surface with hints of green herbs scattered around. photo taken with an iphone --ar 2:3 --v 7 - Stewed Okra and Tomatoes with Bacon and Herbs, okra and tomato stew, Southern okra recipe, easy vegetable stew, bacon and herb okra dish

Garnishes

I love adding a sprinkle of fresh chopped parsley or extra thyme leaves on top right before serving—it gives a burst of green freshness. Sometimes a dash of hot sauce or a squeeze of lemon juice brightens it up even more if you want a little zest. These simple touches really elevate the dish.

Side Dishes

My family goes crazy for this stew alongside fluffy white rice or a crusty slice of cornbread to soak up all that savory goodness. It pairs wonderfully with fried chicken, roasted pork, or even a simple grilled fish for a balanced meal.

Creative Ways to Present

For special occasions, I like to serve this in individual cast iron skillets or rustic bowls to keep it warm and cozy. Garnishing with microgreens or edible flowers adds a festive touch that always impresses guests without a ton of extra work.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge where it keeps well for up to 3 days. The flavors actually deepen overnight, so I always find leftovers taste even better the next day.

Freezing

If I want to keep it longer, freezing works great too. Just portion into freezer-safe containers and thaw overnight in the fridge before reheating. I recommend eating frozen leftovers within 2 months for best quality.

Reheating

When reheating, I gently warm the stew on the stovetop over medium-low heat, stirring occasionally. Adding a splash of water or broth helps loosen up the sauce if it’s gotten too thick. Microwaving works in a pinch, but stovetop reheating keeps the texture just right.

FAQs

Can I use frozen okra for this recipe?

Absolutely! Frozen okra works wonderfully in this stew and actually saves prep time since it’s already trimmed and cut. Just adjust the cooking time slightly—7 to 8 minutes should do it to cook until tender without becoming slimy.
What if I don’t have apple cider vinegar?

You can substitute white vinegar or even a squeeze of fresh lemon juice in a pinch. The idea is to add a bit of acidity that brightens the dish and balances the richness of the bacon and tomatoes.
How do I prevent okra from becoming slimy?

The key is not to overcook the okra and to keep the stew covered only when you add the okra, then stir occasionally. Cooking until just tender helps avoid that slippery texture most people dislike.
Can I make this recipe vegan?

Yes! Skip the bacon and use smoked paprika or liquid smoke to add that smoky flavor. Use oil, like olive or avocado, to sauté the onions and garlic. The rest stays the same for a delicious vegan version.
Is this recipe good for meal prep?

Definitely! This stew reheats well and actually tastes even better the next day, making it an easy and flavorful option to prepare ahead for lunches or dinners during the week.

Final Thoughts

I absolutely love how this Stewed Okra and Tomatoes with Bacon and Herbs Recipe turns out every single time. It’s been a favorite in my house for years because it’s simple but packed with flavor—the kind of dish that feels like a comforting Southern tradition. I know once you try it, you’ll want to make it again and again, whether for weeknight dinners or special gatherings. Give it a go, and I promise you’ll be hooked on this soulful, hearty stew.