Okra and Tomatoes

Ingredients

• 1 pound (450g) fresh okra, (trimmed and sliced into ½-inch rounds)
• 1 teaspoon (5-6g) salt ((divided))
• 3-4 slices bacon, (diced)
• 1 medium onion, (finely chopped)
• 3 cloves garlic, (minced)
• ½ teaspoon (1g) paprika
• ½ teaspoon (<1g) dried thyme ((or 1 teaspoon fresh thyme))
• ¼ teaspoon (<1g) cayenne pepper ((adjust to taste))
• 2 cups (360-400g) fresh tomatoes, (chopped (or one 14.5-ounce can of diced tomatoes))
• ½ cup (120ml) vegetable broth (or water)
• ½ teaspoon (4g) sugar ((optional))
• 1 tablespoon (15ml) Worcestershire sauce
• salt and pepper (to taste)
• 1 tablespoon (4g) fresh parsley (chopped for garnish (optional))

Steps

1. 1

   Wash and trim the okra, cutting off the tops and tails. Slice into ½-inch rounds and set aside.

2. 2

   Blanch the sliced okra in hot water with salt for 1-2 minutes—strain with a slotted spoon and set aside.

3. 3

   Heat a skillet and cook bacon for about 3 minutes.

4. 4

   Add the chopped onion and cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.

5. 5

   Add the minced garlic, paprika, thyme, and cayenne pepper and cook for another minute or until fragrant.

6. 6

   Next, stir in the diced tomatoes with their juice and cook for another 5 minutes.

7. 7

   Add vegetable broth or water and sugar (if using), then bring the mixture to a simmer. Reduce the heat to low and cover the skillet.

8. 8

   Simmer the okra and tomatoes gently for about 10 minutes or until the okra is tender and the flavors are well combined.

9. 9

   Next, add Worcestershire sauce, salt, and pepper to taste.

10. 10

    Garnish with chopped fresh parsley, if desired, and serve hot as a side dish or over steamed white rice, brown rice, or quinoa for a complete meal. Add grilled chicken, fish, or beans for extra protein.