Nawal’s Bamia

• 500 g okra, fresh or frozen

For the tomato sauce

• peel & chop the tomatoes & put into a bowl, then add 1 teaspoon of salt & leave in the bowl for 20-30 minutes, to allow the salt to draw out the juices from the tomatoes
• rinse the okra & slice off the tops & bottoms of each, unless cooking frozen okra
• heat the olive oil in a pan over a medium to high heat