OMG! How Southern can we go, tomatoes, okra and rice, we are talkin' Deep South. I really am on a tomato and corn kick this week. I think it's because our season for both will shortly be coming to a close.
Use a large can of good quality tomatoes, chopped, out of season. I also use tomatoes I have chopped and frozen with great results.
Bacon-Topped Okra and Tomatoes Over Rice
4 bacon slices
1 large sweet onion, chopped
3 large tomatoes, chopped
1 pound fresh okra, chopped
1 teaspoon salt
1 teaspoon pepper
1 garlic clove, minced
Hot cooked rice
1. Cook bacon in a large skillet or Dutch oven over medium heat until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
2. Saute' onion in hot drippings over medium-high heat about 5 minutes or until tender. Stir in tomatoes and next 4 ingredients. Reduce heat, and cook, stirring often, 10 minutes or until okra is tender. Serve over rice, and sprinkle with bacon.