5 slices bacon
1 pound okra, washed, trimmed, and sliced about 1/2 inch thick
1 large sweet onion (preferably Vidalia), cut into 1/3-inch wedges
freshly ground black pepper
4 medium heirloom tomatoes, cut into 1/2-inch wedges
In a large skillet, cook bacon over low heat until it is crisp and fat is rendered. Remove bacon and set aside. Add okra to skillet and cook, stirring frequently, over medium heat for 5 to 7 minutes. Add onion wedges, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, for 5 minutes. Add tomatoes and reduce heat to low. Continue cooking, partially covered, until tomatoes are just heated through, 3 to 4 minutes. Season with salt and pepper. Crumble bacon slices over tomatoes; serve warm.
courtesy of: The Gift of Southern Cooking by Edna Lewis and Scott Peacock, Knopf, 2003