Saute of Tomatoes & Okra with Bacon
Make this. You will not be able to stop eating it.
Add cayenne pepper and the perfect amount of salt and you REALLY will not be able to stop eating it. Spoon it over polenta…and forget it. Gone.
Saute of Tomatoes and Okra with Bacon
Adapted from The Gift of Southern Cooking by Edna Louis & Scott Peacock
Author’s note: This simple summer sauté is full of flavor, and color. The okra should be just tender and bright green, the onion cooked but still a bit crunchy, and the tomatoes just warmed through, with a very fresh taste. This is a nice way to use the different heirloom tomatoes from your own garden or varieties that you can find at a farmers’ markets, but any ripe, juicy garden tomato would be delicious.
5 slices bacon, diced
4 c. okra, washed, trimmed, and sliced 1/2-inch thick (about 1 lb.; I found fresh okra at the farmers’ market this past weekend)
1 large onion, cut into 1/3-inch wedges
1/2 tsp. salt, or more to taste
freshly ground black pepper
4 medium heirloom or garden tomatoes, or cherry tomatoes, cut into 1/2-inch wedges (about 2 1/2 cups)
Cook the bacon in a large skillet until crisp (do not drain). Add the sliced okra to the skillet, and cook, stirring frequently, over moderate heat for 10 minutes. Add the onion wedges, salt, and pepper, and continue cooking, still stirring, for 5 minutes. Toss in the tomato wedges, and reduce the heat to low. Cook, just until tomatoes are heated through, 3-4 minutes. Carefully taste for seasoning, and adjust if needed. Serve warm.
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