Okra and Tomatoes

Fresh summer okra and ripe tomatoes stewed with onion and a little bacon make one of the quickest ways to put the season's garden on the table. A brief hard sear on the okra before it goes into the tomatoes cuts the sliminess and gives the dish a firmer bite.

Ingredients

• 3 slices bacon, chopped
• 1 lb fresh okra, sliced 1/2 inch thick
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium ripe tomatoes, chopped (or 1 14.5 oz can diced tomatoes)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon apple cider vinegar
• 1 tablespoon vegetable oil, if needed

Instructions

1. Cook the bacon in a large skillet over medium heat until crisp. Remove it with a slotted spoon and set aside, leaving the fat in the pan.
2. Raise the heat to medium-high and add the okra to the hot fat, adding the vegetable oil if the pan looks dry. Sear the okra without stirring much for about 4 minutes until browned in spots, which helps cut the sliminess.
3. Add the onion and cook until soft, about 4 minutes, then stir in the garlic and cook one minute.
4. Add the tomatoes, salt, black pepper, cayenne, and vinegar. Stir to combine and bring to a simmer.
5. Reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, until the okra is tender and the tomatoes have cooked down into a light sauce.
6. Stir the bacon back in, taste for salt, and serve hot alongside rice or cornbread.

Tips

• Choose small, firm okra pods no longer than your finger. Larger ones turn woody and fibrous.
• The splash of vinegar and the initial sear both keep the texture on the firm side rather than ropy.