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Okra and Tomatoes
6 pieces of bacon
1 ½ lbs okra
1 Vidalia onion
2 ears corn
4 medium tomatoes, peeled and chopped or 1 large can of whole tomatoes drained
salt
pepper
Cook the bacon in a cast iron skillet until crisp. Removing from all the bacon. It drain all but 2 tablespoons of bacon fat from the skillet. Cook the onion in the reserve bacon fat over medium heat until tender stirring constantly. Had the okra. Cook for five minutes. Cut the corn from the cob and add to the skillet. Add the tomatoes salt and pepper. Simmer for 15 minutes. Add the bacon. If it seems too sour from the acidic tomatoes add a teaspoon of sugar. 6 to 8 servings.
Recipe source Brenda Lain
