Μπάμιες Λαδερές με Ντομάτα (Bamies Latheres)
Tender whole okra pods marinated in red wine vinegar and slow-braised in Greek extra virgin olive oil with ripe tomatoes, garlic, onions, and parsley.
Ingredients
- • 500g fresh tender okra pods (μπάμιες), cone-trimmed without piercing the seed pod
- • 60ml red wine vinegar (for curing)
- • 1 large onion finely chopped, 3 cloves garlic sliced
- • 400g ripe tomatoes grated, 100ml Greek extra virgin olive oil
- • 1 bunch fresh parsley chopped, 1 tsp sugar, sea salt and black pepper
Preparation Steps
Trim conical tops off okra pods carefully without exposing seeds. Place in a bowl, toss with vinegar and 1 tsp salt, and let stand in the sun or at room temperature for 30 minutes to prevent stickiness. Rinse gently and drain.
Heat olive oil in a wide pot. Sauté chopped onion and garlic for 5 minutes until soft.
Stir in grated tomatoes, sugar, and salt. Add the okra pods in an even layer. Do not stir with a spoon (shake the pot by handles instead so pods don't break). Simmer covered over low heat for 35 minutes until okra is tender and sauce thickens.
Scatter fresh chopped parsley over top. Serve warm or room temperature with crusty bread and feta.