Okra and Tomatoes

Instructions

1. 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. 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. 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. 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. 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. 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.