3 medium tomatoespeeled, seeded and coarsely chopped
3 ears of corn, kernels cut off
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup slivered basil leaves
In a large pot of boiling salted water, cook the peas until tender, 5 minutes. Drain, reserving 3/4 cup of the cooking liquid.
In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes. Add the tomatoes and corn and cook until the tomatoes break down. Add the peas with the cooking liquid and season with salt and pepper. Simmer for 2 minutes. Stir in the butter and basil; serve.