In a large stockpot over medium heat, cook the bacon just until it begins to get crispy, 5-6 minutes. Remove the bacon to a plate and set aside. Stir in the onion and saute for 5 minutes. Then add the garlic and saute for 1 more minute.

Stir in the cans of tomatoes with all the juices. Then add the sugar, thyme, bay leaf, vinegar, and Worcestershire sauce. Scrape the browned bits off the bottom of the stockpot. Reduce the heat to a simmer and cook, uncovered, for 10 minutes.

Meanwhile, finish cooking the bacon in the microwave until it is crispy. Cool and crumble into bits.

Stir in the okra. Cover and simmer for about 23-15 minutes, stirring often. Cook until the okra is tender, and that time will vary depending on if the okra is frozen or not.

Season with salt and pepper. Serve immediately. Note: this recipe does not freeze well, but it will keep in the refrigerator for a few days.