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.