Greek Okra in Tomato Sauce

🛒Ingredients

• 500 g okra
• 1/4 cup olive oil
• 1 onion, finely chopped
• 1 red Florina pepper, finely chopped, optional
• 2 ripe tomatoes, grated, or 1 cup tomato passata
• 1 cup finely chopped parsley
• 3 tbsp vinegar
• Salt and pepper
• A little sugar, optional, if using fresh tomatoes

👩‍🍳Instructions

Wash the okra thoroughly in plenty of water, handling it gently, and drain. Using a small, sharp knife, carefully trim around the stem of each okra pod to form a small cone. Be careful not to cut too deeply and expose the inside, as this will cause the okra to release its sticky liquid during cooking.

Once cleaned, sprinkle the okra with 1 tsp of the salt and drizzle with the vinegar. Toss very gently and leave it to rest for about one hour.

Heat the olive oil in a wide saucepan. Add the finely chopped onion and the Florina pepper, if using, and sauté over medium heat until softened.

Add the grated tomatoes or tomato passata and the finely chopped parsley. If you are using fresh tomatoes and they are rather acidic, add a little sugar if desired. Season carefully with salt and pepper, remembering that the okra has already been salted, and allow the sauce to cook for a few minutes.

Add the okra and pour in just enough water to cover it. Simmer over low heat until the okra is tender and the sauce has thickened. Do not stir with a spoon during cooking, as the okra may break apart. Instead, gently shake the saucepan by its handles and check occasionally, adding a little more hot water if necessary.

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