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This single serving pan fried okra and tomatoes is a classic Southern skillet dish made with fresh okra, ripe tomatoes, bacon, and onions. Cooked in one pan in about 20 minutes, the okra turns tender with lightly crisp edges while the tomatoes add brightness and balance.
Featured Comment
“It’s the perfect “gateway” recipe for those new to preparing okra. The balance of flavors is exactly on target.”
– J A H
Why You’ll Love This Recipe
- Quick to Cook: Ready in about 20 minutes in one skillet.
- Crispy and Tender: The okra develops golden edges while staying tender inside.
- Classic Southern Flavor: Fresh okra, tomatoes, bacon, and onions come together in a simple, traditional skillet dish.
- Small Batch: A perfectly portioned single serving side dish with no waste.
- Easy to Customize: Add garlic, heat, or smoked sausage to make it your own.
There’s something about the sound of okra sizzling in a skillet that takes me straight back to my Southern roots. When the edges start to turn golden and the tomatoes soften just enough to release their juices, everything in the pan comes together beautifully.
I love how the okra stays tender inside while the outside develops that slight crispness. The bacon adds depth, and the onions soften and blend into the dish, tying it all together. It’s simple food, cooked in one skillet, and it always feels like home to me.
Enjoy fried okra with baked chicken thighs for one, a baked bone in pork chop, a small batch of cornbread, baked brown rice, or a crisp green salad with homemade vinaigrette.
Ingredients
If you have any ingredients leftover from this single serving fried okra recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Used to pan fry the okra so it develops golden, crispy edges. You can substitute avocado oil or another neutral cooking oil.
- Bacon: Adds rich, savory flavor and seasons the entire dish. Cook until crisp before adding the vegetables. For a meatless version, add a pinch of smoked paprika for depth. Extra bacon can be used in pasta carbonara for one, single serve potato soup, or our easy bacon, egg and cheese cup.
- Onions: Builds flavor as it softens and lightly browns in the skillet. A small yellow or white onion works best. Shallots can be used instead.
- Fresh Okra: The key ingredient in this pan fried okra recipe. Slice into even rounds so it cooks evenly and browns properly. Fresh okra gives the best texture.
- Tomatoes: Add freshness and balance the savory bacon and okra. Use chopped fresh tomatoes when in season. If needed, substitute drained canned diced tomatoes.
How To Choose And Store Fresh Okra
Choosing Fresh Okra:
Look for bright green pods that feel firm and snap easily when bent. Avoid okra that is soft, dull in color, or has brown spots.
Storing Okra:
Store unwashed okra dry. Wrap it loosely in a paper towel and place it in the refrigerator drawer. Use within 3 to 4 days for best freshness.
Freezing Okra:
Wash and trim the stems without cutting into the seeds. Blanch in boiling water for 3 minutes, then transfer to ice water to cool. Freeze in a single layer before storing in a freezer bag. Use within 1 year.
Recipe Variations
Here are a few simple ways to change up this pan fried okra and tomatoes recipe:
- Vegetarian: Omit the bacon and sauté the vegetables in olive oil. Add sliced mushrooms for extra depth.
- Spicy: Add sliced jalapeños or a pinch of cayenne pepper while cooking for a little heat.
- Garlic Addition: Stir in 1 minced garlic clove during the last minute of cooking for extra flavor.
- Add Corn: Mix in a handful of fresh or frozen corn for a Southern-style skillet side dish.
- With Sausage: Replace the bacon with sliced smoked sausage for a heartier version.
How To Make Pan Fried Okra And Tomatoes
These step-by-step instructions show you how to cook fresh okra in a skillet until tender with crispy edges.
- Cook Bacon: Place the bacon in a medium skillet over medium heat. Cook until crisp. Transfer to a plate and set aside.
- Sauté the Onion: Add the chopped onion to the skillet and cook in the bacon drippings until softened, about 2 to 3 minutes. Remove from the pan and set aside.
- Cook the Okra: Trim the stems and slice fresh okra into ½-inch pieces. Add the okra and salt to the skillet. Cook for about 8 to 10 minutes, stirring once or twice, until tender and lightly browned. If using frozen okra, thaw and pat dry before cooking.
- Add Tomatoes and Bacon: Stir in the chopped tomatoes, cooked bacon, and onions. Cook for 2 minutes, until the tomatoes soften slightly.
Expert Tips
- Pat the Okra Dry: Moisture increases slime. Dry the okra well before slicing and cooking.
- Cook in a Single Layer: Spread the okra out in the skillet so it browns instead of steams.
- Don’t Stir Too Often: Let the okra cook undisturbed for a few minutes so it develops golden, crispy edges.
- Use Medium to Medium-High Heat: Heat the oil before adding the okra. Proper heat helps reduce stickiness and improves browning.
- Add Tomatoes at the End: Adding tomatoes too early releases moisture and can make the okra soft.
Frequently Asked Questions
Dry the okra well before cooking, use medium to medium-high heat, and avoid stirring too often. Cooking it in a single layer helps reduce slime.
Yes. Thaw it first and pat it dry before adding it to the skillet. Frozen okra may be slightly softer than fresh.
Yes. Rinse it under cool water and dry it thoroughly before slicing.
Okra has a mild, slightly earthy flavor with a subtle sweetness. When pan fried, it develops crispy edges and a tender center.
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat until warmed through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try fried okra and tomatoes recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
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Pan Fried Okra and Tomatoes For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 slice bacon -cut into ¼-inch pieces
- ½ cup chopped onions
- ½ pound whole okra -ends and tops trimmed, then cut into ½-inch pieces
- ¼ teaspoon kosher salt
- 2 small Roma tomatoes -chopped (4-ounces) or use 8 grape tomatoes sliced in half.
Instructions
- Heat the oil in a 10-inch skillet over medium heat for about 30 seconds. Add the bacon and cook until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon.
- Add the onions to the skillet and cook in the bacon drippings, stirring occasionally, until softened and lightly browned, about 5 minutes. Transfer to the plate with the bacon.
- Add the sliced okra and salt to the skillet. Cook for 8 to 10 minutes, stirring once or twice, until tender and lightly browned.
- Stir in the cooked bacon, onions, and chopped tomatoes. Cook for 2 minutes, until the tomatoes soften slightly. Serve warm.
Notes
- Pat the Okra Dry: Moisture increases slime. Dry the okra well before slicing and cooking.
- Cook in a Single Layer: Spread the okra out in the skillet so it browns instead of steams.
- Don’t Stir Too Often: Let the okra cook undisturbed for a few minutes so it develops golden, crispy edges.
- Use Medium to Medium-High Heat: Heat the oil before adding the okra. Proper heat helps reduce stickiness and improves browning.
- Add Tomatoes at the End: Adding tomatoes too early releases moisture and can make the okra soft.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Since I love okra, I knew this recipe would get 5 stars before I cooked it. It’s the perfect “gateway” recipe for those new to preparing okra. The balance of flavors is exactly on target. Red wine vinegar or cider vinegar are usually good on okra and tomatoes, or even a dash of hot sauce. For this version, the bacon is more than enough. Fire-roasted canned tomatoes are a nice twist. Wonderful recipe!
Thank you so much for your feedback. I’m so happy you enjoyed this okra recipe.
I just picked my first two okra in my garden today so naturally I had to prepare it. Your recipe worked out beautifully. I did add some cumin, Curry, Ginger and paprika. My overall will be coming on strong and my tomatoes are also producing well so I’ll be enjoying this Dish as long as the season lasts. Thank you
I’m thrilled to hear that your first harvest of okra turned out beautifully! Adding cumin, curry, ginger, and paprika sounds like a fantastic idea – I’ll have to try that myself.
My mother always cooked this and we love it. She would even can her okra and tomatoes together. Thank you for reminding me. Our garden is just now coming in.
This makes cooking for one convenient and pleasurable with less waste. Great recipes. Love the Okra and tomato recipe.
This is exactly how I like my okra and tomatoes. So delicious!