Stewed Okra and Tomatoes

Ingredients

• 1 1/2 lb fresh okra
• 4 slices thick-cut bacon, chopped
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 2 lb ripe tomatoes, peeled and chopped
• 1/2 cup chicken broth
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon apple cider vinegar

Before you cook

• Trim the okra stems and cut the pods into 3/4-inch pieces.
• Score an X in the bottom of each tomato and drop them into boiling water for 30 seconds.
• Move the tomatoes to ice water, slip off the skins, and chop the flesh, saving the juice.
• Chop the bacon into 1/2-inch pieces.

Steps

1. Cook the bacon in a wide skillet over medium heat for 7 minutes until the fat renders and the pieces crisp.
2. Lift the bacon out with a slotted spoon and set it aside, leaving the drippings behind.
3. Add the onion and bell pepper to the drippings and cook for 7 minutes until soft.
4. Stir in the garlic and cook for 1 minute.
5. Add the okra and cook for 5 minutes, stirring often, to drive off some of its moisture.
6. Pour in the chopped tomatoes with their juice and the chicken broth.
7. Stir in the sugar, salt, black pepper, and cayenne.
8. Bring the pan to a simmer and lower the heat.
9. Cook uncovered for 20 minutes, stirring every 5 minutes as the liquid thickens.
10. Taste an okra piece and continue until it is tender all the way through.
11. Stir in the apple cider vinegar and the reserved bacon.
12. Adjust the salt and serve over rice or alongside fried fish.