By Jeremy Round
This is a slight adaptation of a Charleston, South Carolina version served to accompany roast pork, rice with sieva beans (like tiny green butter beans) and corn bread.
In a heavy, well-used frying pan, cook bacon very gently to render out the fat. Turn up the heat and add the onion. Fry until just beginning to brown.
Add okra and garlic and continue to fry over medium-high heat, stirring from time to time, until it, too, is nicely flecked with brown (5-10 minutes). Add the tomatoes and cook until they are soft enough to break up easily. Season with sa