Everything you’ll need to make these baked okra
- 1 kg small, 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 large ripe tomatoes
- 2 tbsp olive oil
- 2 garlic cloves
- Salt
- Freshly ground pepper
- ½ tsp sugar or a bit of grape molasses
- Fresh parsley for serving
Instructions
Preparing the Okra
- Wash the okra and allow them to drain in a colander.
- Salt the okra, spread them out on a large baking tray, drizzle with vinegar, and mix.
- Leave the okra in the sun or a warm, turned-off oven for an hour to reduce their sliminess.
- Drain the okra well in a colander. Avoid rinsing to prevent further slime.
Preparing the Tomato Sauce
- Cut the tomatoes into chunks and cook them in a saucepan (without oil) over medium-high heat for 15 minutes, until they’re reduced to a thick paste.
- Once the sauce has thickened, add the olive oil and, once heated, add the sliced garlic, sugar, a pinch of salt, and pepper.
- Reduce the heat and simmer the sauce for 10 minutes.
Cooking the Okra
- Heat a large frying pan or shallow pot on high heat without oil. Add the okra to the hot, dry pan and cook for about 10 minutes, stirring often to help dry them out.
- Once dry, add ¼ cup olive oil and sauté the okra over medium-high heat for 2-3 minutes.
- Lower the heat, add the chopped onion, and sauté for another 3-4 minutes until the onion is translucent.
- Add the tomato paste, stirring for 1 minute to release its flavor.
- Transfer the okra to a 25×35 cm (or 32 cm round) baking dish, spreading them out in a single layer.
- Pour the tomato sauce evenly over the okra.
- Rinse the tomato pot with ½ cup warm water and pour over the dish to capture any remaining sauce. The pan should not contain excessive liquid.
- Season lightly with salt and pepper, drizzle with the remaining olive oil, and bake uncovered in a preheated oven at 180ºC for 50-60 minutes, on the bottom rack, until caramelized.
- Sprinkle with chopped parsley before serving if desired.
Enjoy!
Source: Argiro Barbarigou
