Shared by Annette Fromm
Shared by Annette Fromm
Okra With Tomatoes
Yield: 4 servingsTime: 40 min
Okra With Tomatoes
Yield: 4 servingsTime: 40 minFamily Journey
Ioannina, GreeceNew York CityProvidence, RI
PittsburghColumbus and Cleveland, OHTulsa and Norman, OK
Miami BeachLopez Island, WA
Annette Fromm’s grandmother Esther was from Ioannina in Northern Greece. “She was always in the kitchen and there were always pots of stuff cooking with tomatoes, onions, and garlic,” like this okra recipe.
This recipe was shared by Annette Fromm. Read more about her family in "A Jewish-Greek Eggplant Recipe That Found Its Way to Jamaica and Beyond" and try her recipe for patrigian mi tiri (eggplant and cheese casserole).
Ingredients
- 1 pound whole fresh okra, tops trimmed around the edges
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 - 8 large ripe tomatoes, finely chopped
- Juice from 1 lemon, about 2 tablespoons
Preparation
Step 1
Heat the olive oil in a large saucepan over medium heat.
Step 2
Add the onions and season with salt and pepper. Cook, stirring occasionally until they soften and start to brown, about 8 to 10 minutes.
Step 3
Add in the chopped tomatoes, allowing them to soften and release their juices. Cook until they start to reduce, about 8 to 10 minutes more.
Step 4
Add in the okra and lemon juice, mixing well. Simmer the mixture on low heat until the okra has softened and the tomatoes have reduced into a thicker sauce, about 15 to 20 minutes.
Step 5
Taste and adjust seasoning. Serve warm.
