Stewed Tomatoes with Okra and Potatoes

Preparation info

  • Difficulty


  • Serves

    2 to 3

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

In this Greek island dish, which makes a very nice accompaniment to grilled fish fillets or shrimp, I fry the okra in olive oil to enhance its flavor and texture


  • ½ pound small, firm whole okra
  • 3 tablespoons white vinegar
  • cup extra virgin olive oil
  • ½ cup minced onion
  • 1 teaspoon finely chopped garlic
  • 2 red ripe tomatoes, seeded and grated on a shredder (about 1 cup; see Note)
  • 2 teaspoons tomato paste
  • ½ teaspoon sugar
  • 2 tablespoons chopped flat-leaf parsley or coriander leaves
  • Salt and freshly ground pepper
  • 3 waxy medium potatoes (¾ pound), peeled and cut into 6 wedges
  • Lemon wedges


  1. Rinse the okra and carefully peel the cone-shaped caps, taking care not to cut into the pod. Toss with the vinegar and let stand for at least 30 minutes. Rinse again and dry on kitchen towels.
  2. In a large nonstick skillet, heat the olive oil, add the okra, and quickly brown on all sides. Tilt the skillet to keep the oil while removing the okra to a side dish.
  3. In the remaining oil, sauté the onion over moderate heat until soft and golden. Add the garlic, grated tomato, tomato paste, sugar, parsley, ½ cup water, and salt and pepper. Bring to a boil, add the potatoes, and spread the fried okra on top. Cover tightly, lower the heat, and cook until the potatoes are tender and the sauce is thickened, about 30 minutes. Serve with lemon wedges.