Ingredients FOR THE OKRA 1 kg small and tender okra 3 tbsp wine vinegar 1 tsp salt ½ cup olive oil 1 large onion, finely chopped 1 tbsp tomato paste FOR THE TOMATO SAUCE 4 ripe large tomatoes 2 tbsp olive oil 2 clov. garlic Salt Freshly ground pepper ½ tsp sugar or a little grape molasses (petimezi) A little parsley for serving TAGS VEGETABLES OKRA MAIN COURSES GLUTEN FREE LIGHT VEGAN VEGETARIAN SUMMER FOODS Ingredients FOR THE OKRA 1 kg small and tender okra 3 tbsp wine vinegar 1 tsp salt ½ cup olive oil 1 large onion, finely chopped 1 tbsp tomato paste FOR THE TOMATO SAUCE 4 ripe large tomatoes 2 tbsp olive oil 2 clov. garlic Salt Freshly ground pepper ½ tsp sugar or a little grape molasses (petimezi) A little parsley for serving Instructions OKRA & TOMATO SAUCE Wash the okra and let them drain thoroughly in a colander. Trim them and sprinkle with salt. Spread them out in a large baking tray, drizzle with vinegar, and mix well. Leave them out in the sun or in a warm (but turned-off) oven for one hour. This helps eliminate their slimy texture. After an hour has passed, drain them well in a colander to remove all excess liquid. Never rinse off the vinegar and salt, as this will cause the okra to release even more slimy substance. Cut the tomatoes into large chunks, place them in a small pot, and simmer (without olive oil) over medium-high heat for 15 minutes, until all the liquid evaporates and the tomatoes become almost like a thick paste. Once the sauce has completely dried out and there’s no liquid left in the pot, add the olive oil. As soon as it heats up, add the garlic (thinly sliced), the sugar, and a little salt and pepper. Lower the heat and let the sauce simmer for 10 minutes. Be careful with the salt, since the okra have already been salted. Heat a large frying pan or wide pot over high heat without adding any oil. Add the okra to the hot, dry pan and cook for about 10 minutes until they are completely dried out, stirring regularly to aid the process. Once all their moisture has evaporated, add ¼ cup olive oil and sauté the okra over medium-high heat for 2-3 minutes. Lower the heat to medium, add the onion, and sauté for 3-4 minutes until translucent. Add the tomato paste and rub it into the base of the pan with a wooden spoon for 1 minute to toast it and release its aromas. COOKING Spread the okra out evenly in a 25×35 cm rectangular or 32 cm round baking dish in a single layer, making sure they don’t overlap. Spoon the tomato sauce evenly over the okra. Pour a little warm water (about ½ cup) into the pot used for the tomato to collect any remaining sauce and pour it over the dish. The baking dish should not have too much liquid. Lightly season with salt and pepper and add the remaining olive oil. Bake uncovered in a preheated oven at 180ºC (using top and bottom heat), on the lower rack, for about 50-60 minutes, until lightly browned and caramelized. By the end, the okra will have absorbed all the sauce and will be left mostly with their oil, forming a light tomato crust on top. If desired, sprinkle with a little finely chopped parsley when serving. Tips To make okra in the oven or on the stovetop, whether in tomato sauce or olive oil, choose small, tender okra with firm flesh and no seeds. Clean the okra with a small sharp knife, removing the outer skin around the stem in a conical shape. Make sure the stem stays intact and doesn't get punctured, or the okra will fall apart during cooking and release excessive slime. To eliminate the sliminess, okra needs a warm environment. In the summer, leave them out in the sun. Alternatively, preheat the oven to 100°C for 5 minutes. Turn off the oven and place the okra inside. In the warm environment, with the help of the vinegar and salt, they will release the unpleasant slimy substance. During the resting time, briefly turn the oven back on for 5 minutes every so often to maintain the warmth. Never rinse the okra after the vinegar and salt treatment, as that will make them excrete even more slime and become sticky on the outside. Simply drain them very well in a colander before cooking. Because they’re already salted, go easy on the salt in the sauce. The key to slime-free okra is drying them thoroughly in a hot pan without oil. Gentle baking with top and bottom heat is ideal to cook them all the way through until tender, without drying them out on the outside, while forming a nice tomato crust. If using frozen okra, there's no need to defrost. Add them straight to a hot, dry pan without any fat and sauté for a few minutes until dry. Then add the olive oil and onion. TAGS VEGETABLES OKRA MAIN COURSES GLUTEN FREE LIGHT VEGAN VEGETARIAN SUMMER FOODS
