Tomatoes Everywhere!
Updated: Oct 12, 2025
It's October and my tomato plants are still growing strong! And depending on where you live, they could grace your table well into Fall. So the question becomes, short of leaving them at your neighbor's doorstep, what should you do with an over aubundance of tomatoes? Well, if you live in the South or are a fan of Southern cuisine, chances are you marry them with fresh okra to create a soul warming Tomato & Okra Gravy!
Here's my favorite recipe-which is very simple to make and big on flavor. While I grew up enjoying this dish with buttermilk biscuits, you can serve it with cornbread or as a side dish over rice. However its served, its bound to become a family favorite!
Enjoy,
Chef Jenn
Tomato & Okra Gravy
Yields about 6 servings
Ingredients:
2 tablespoons vegetable oil 1 small onion, diced
2 strips hickory smoked bacon, diced, about 1/3 cup¼ cup AP flour 4 cups chicken or vegetable stock2 large garden-fresh tomatoes, cored and sliced, about 3 cups1 pound tender young okra, stems removed, cut into ½ inch pieces
1 teaspoon salt
1 teaspoon fresh cracked black pepper1 pinch cayenne pepper, optional
Directions:
In a large skillet, heat the vegetable oil over low heat.
Add the onion, bacon and cook until both are soft but not browned; about 10 minutes.
Whisk in the flour until well incorporated and cook for an additional 5-7 minutes without browning.
Pour stock into skillet, whisking constantly. Simmer until the gravy is thick and smooth, about 10 minutes; whisking occasionally.
Add the tomatoes and okra to the gravy, increase heat to medium, and bring to a simmer, stirring frequently. Add salt, black pepper and cayenne pepper.
Cook until okra softens and tomatoes begin to break down, making a thick gravy; about 20 minutes.
Adjust seasoning to taste.
From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2024 Jennifer Hill Booker, used by permission of the publisher, Tallahatchie Tales Publishing Company, Inc.
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