Turkish Okra and Tomato With Olive Oil
Tender young okra is gently simmered with tomato and onion, then finished with a generous drizzle of olive oil.
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Instructions
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For fresh okra, trim stems, rinse, then soak in 1 cup vinegar for 30 minutes, rinse, and repeat; frozen okra is used as is.
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Coarsely chop one onion. Heat 2 tablespoons of olive oil in a medium saucepan and sauté the onion until tender and reduced, then add the prepared okra.
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Dice a washed and peeled tomato and add it to the pan along with lemon juice, salt, pepper, and sugar; stir to combine.
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Add water, bring the mixture to a boil, then reduce heat to low, cover, and simmer until the okra is very tender and the liquid is nearly gone. Remove the lid to evaporate excess liquid if necessary.
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Remove from heat and cool the okra to room temperature. Transfer to a serving platter, then drizzle with 1/3 cup olive oil. Serve either at room temperature or chilled.