Slow-cooked okra with tomatoes

Name: Slow-cooked okra with tomatoes
Yield: Serves 4–6
Cuisine: Greek
Ingredients: salt and ground black pepper; salt and ground black pepper; 675 g/1½ lb fresh tomatoes, chopped, or 400 g/14 oz canned chopped tomatoes; 2.5 ml/½ tsp sugar; slices of feta cheese and some bread, to serve (optional); 30 ml/2 tbsp finely chopped flat leaf parsley; slices of feta cheese and some bread, to serve (optional); 675 g/1½ lb fresh tomatoes, chopped, or 400 g/14 oz canned chopped tomatoes; 150 ml/¼ pint/⅔ cup extra virgin olive oil; 1 large onion; 675 g/1½ lb fresh okra

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This is a deliciously sweet casserole and, in my view, one of the best vegetarian dishes. Made with fresh tomatoes, at the height of the summer, bamies is certainly my favourite lunch, especially with fresh-tasting feta cheese and crusty bread. It can be served hot or at room temperature.

Ingredients

675 g/1½ lb fresh okra
1 large onion
150

Europe
Greece
Lunch
Summer
Mediterranean
Vegetarian

Method

Cut off the conical head from each okra pod, being careful not to cut into the body of the okra. Remove the black tip at the other end of the okra and rinse the pod. Peel and slice the onion.

Heat the oil in a large, deep pan or sauté pan and fry the sliced onion for