Okra in Tomato Sauce and Olive Oil – Bamies Latheres, are hands down one of my favorite dishes. I absolutely love them! I love their texture. I love the flavors of the sauce they are cooked in that includes onion, garlic, tomato and olive oil, basically staples in a Greek kitchen. I love dipping warm crusty bread into the sauce and I can make a meal out of them just like that!
This being said, there are those who love Okra in Tomato Sauce and Olive Oil – Bamies Latheres and those who prefer not to have them at all. While they were a popular dish for me growing up, my Greek husband and my children (yes, that includes my Cook Like A Greek partner Stephanie) have unfortunately not acquired a taste for this delicious stewed okra in tomato sauce and olive oil. That’s okay…more for me and the others in my extended family, who love them as much as I do.
Made ahead of time, they keep in the refrigerator for 3-4 days. You can serve them alongside our Cretan Pilafi or over mashed potatoes. Don’t forget the crusty bread to sop up that delicious sauce!
Kali Orexi!
HOW TO MAKE OKRA IN TOMATO SAUCE AND OLIVE OIL
- Wash and trim the caps on the okra.
- Place okra in a bowl, and sprinkle with vinegar. Let it sit for 1 hour.
- Prepare and measure out the rest of your ingredients.
- When ready to begin cooking, pour ¼ extra virgin olive oil into sauté pan under medium heat. Add onion and sauté until the onion begins to brown.
- Add pureed tomatoes, crushed garlic, remaining olive oil, parsley, salt and pepper and cook for 2-3 minutes.
- Add okra and 1 ½ cups of water or enough to submerge the okra into the tomato sauce mixture.
How do I keep my okra from getting slimy?
Okra contains a soluble fiber, called mucilage, a substance also present in aloe, that makes the vegetable slimy when it comes in contact with water. Soaking the okra in vinegar will help minimize the sliminess.
Okra in Tomato Sauce and Olive Oil – Bamies Latheres
Ingredients
- 1 lb fresh or frozen okra
- 1/4 cup red wine vinegar
- 1 yellow onion, small and finely chopped in a small food processor
- 1/2 cup extra virgin olive oil separated into two 1/4 cup portions
- 1-15 1/2 oz can plum tomatoes pureed in a small food processor
- 2 cloves of garlic, large crushed
- 1 tbsp fresh parsley, finely chopped or 1 tsp dried parsley
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 1/2 cups water
Instructions
- Wash and trim caps on okra.
- Place okra in a bowl and sprinkle with vinegar. Set aside for 1 hour.
- Rinse okra under cold water over a colander and set aside to allow it to drain well.
- When ready to begin cooking, pour ¼ extra virgin olive oil into sauté pan under medium heat. Add onion and sauté until the onion begins to brown.
- Add pureed tomatoes, crushed garlic, remaining olive oil, parsley, salt and pepper and cook for 2-3 minutes.
- Add okra and 1 ½ cups of water or enough to submerge the okra into the tomato sauce mixture.
- Bring to a light boil, reduce heat and simmer for 30 -40 minutes or until okra is tender. Try to avoid stirring with a spoon so that the okra do not fall apart. Instead, shake the pot every 10 minutes to move the okra and sauce around to prevent it from sticking.
- Allow the okra to cool down a bit before serving warm.
if using frozen okra, is it still recommended to soak in the vinegar? Thank you 😊
Hi Angela, sorry for the late reply here! Yes, it is still recommended to soak in vinegar to get rid of that slimy texture.
Loved making this recipe! It turned out great. Healthy and hearty with tons of flavor. I dipped bread in the red sauce and it was delicious.