Pre~heat the oven to 375˚F. Cover a sheet pan with foil (allow some overhang) and then set a cooling rack on the pan. Lay the strips of bacon on top. Cook until desired doneness. You can turn the bacon over for more even cooking. When the bacon is done, remove the slices to paper towels to drain. Reserve the bacon grease.
While the bacon is cooking, dice the onion.
Mince the garlic. Halve the tomatoes.
Wash, trim, and slice the okra into 1/2~inch slices.
Seed and chop your pepper
Place your skillet over low heat and warm. Pour the bacon drippings into the skillet and heat for a few minutes.
Turn the heat up to medium and add the sliced okra. Stir until the okra is bright green. Sprinkle with a generous pinch of kosher salt.
Add the tomatoes and the chopped pepper. Bring to a boil, then immediately reduce the heat to medium to medium~low and simmer, stirring occasionally, until the okra is tender and the tomatoes have released their juices, about 20 ~ 30 minutes. Lower your heat if it is bubbling too much. The mixture will thicken as it cooks. While the okra and tomatoes are cooking, crumble the cooked bacon.
Remove the skillet from the heat and season with kosher salt and freshly ground black pepper. The okra should be done but have a bit of a crunch to it. Add the crumbled bacon. Tear the basil leaves into small pieces and add those to the dish. Give it a quick stir.