SERVES:6 to 8
TOTAL TIME: 1 hour 30 minutes
WHY THIS RECIPE WORKS The bright-tasting but warmly spiced tomato sauce that envelops whole okra pods in this recipe allows the vegetal green freshness of the okra to shine through. Greek-style tomato sauce is often seasoned with cinnamon, allspice, and other warm baking spices. This version also includes onion, garlic, and lemon juice, for a sweet-savory balance. We found that salting the okra pods before stewing them minimized their slippery qualities. While we prefer the flavor and texture of fresh okra in this recipe, you can substitute frozen whole okra, thawed, for fresh.
INGREDIENTS:
- 2 pounds okra, stemmed
- Salt and pepper
- 2 (28-ounce) cans whole peeled tomatoes, drained
- ½ cup extra-virgin olive oil
- 1 onion, chopped fine
- 5 garlic cloves, sliced thin
- ½ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- 2 tablespoons lemon juice
- ¼ cup minced fresh parsley
INSTRUCTIONS:
- Toss okra with 2 teaspoons salt in colander and let sit for 1 hour, tossing again halfway through. Rinse well and set aside.
- Process tomatoes in food processor until smooth, about 1 minute. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5 to 7 minutes. Stir in garlic, allspice, cinnamon, ¾ teaspoon salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in tomatoes and lemon juice and bring to simmer. Cook, stirring occasionally, until thickened slightly, about 10 minutes.
- Stir in okra and return to simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until okra is just tender, 20 to 25 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve.
