Okra, Cherry Tomatoes, & Bacon

Cooking the okra separately in hot oil keeps it from getting that slimy quality. Slice the okra into one inch chunks and cook in fairly hot olive oil until nicely browned, about 5 minutes. Set aside.
Cut a few slices of bacon into small pieces and cook in a little olive oil until browned . Add a chopped onion, a pinch of salt, and, if you like a little heat, all or part of a finely chopped jalapeno or other mildly hot to incendiary pepper. Add a decent splash of Katz Gravenstein Apple Cider vinegar and cook for 10-15 minutes.

Slice about a pint of sungold cherry tomatoes in half. Add to the bacon, toss in the cooked okra, and simmer for another 10 minutes. Serve with Crystal hot sauce.