Southern Soul Food

Okra and Tomatoes

Name: Okra and Tomatoes
Total time: 45 min
Yield: 4 servings
Cuisine: Southern Soul Food
Ingredients: 1 lb fresh okra, washed, stems removed, sliced into 1/2-inch rounds; 4 thick slices of bacon, chopped; 1 medium yellow onion, finely diced; 3 large ripe tomatoes, cored and roughly chopped (or 1 28oz can diced tomatoes); 1 clove garlic, minced; 1 tsp sugar, 1/2 tsp salt, 1/2 tsp freshly ground black pepper

Fresh okra stewed with ripe tomatoes and smoky bacon.

45 minutes

Serves 4

Side

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Render the Bacon: In a large skillet over medium heat, cook the chopped bacon until the fat renders and the bacon is crispy (about 8 minutes). Use a slotted spoon to remove the bacon bits to a paper towel, leaving the fat in the skillet.

2
Sauté the Aromatics: Add the diced yellow onion to the hot bacon fat. Sauté for 5 minutes until soft and translucent. Add the minced garlic and cook for 1 additional minute.
3
Add the Vegetables: Stir the sliced okra and chopped tomatoes (with their juices) into the skillet. Toss well to combine the vegetables with the flavorful fat.
4
Season and Simmer: Stir in the sugar (which cuts the acidity of the tomatoes), salt, and black pepper. Bring the mixture to a gentle bubble.
5
Stew: Reduce the heat to low, cover the skillet, and simmer for 25 to 30 minutes. Stir occasionally. The tomatoes will break down to form a rich sauce, and the okra will become tender. The acid from the tomatoes helps minimize the okra's natural "slime."
6
Finish: Uncover and simmer for 5 more minutes if the sauce is too watery. Stir the crispy bacon bits back into the dish just before serving to maintain their crunch.

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