Okra with Tomatoes Bamies Me Saltsa
Savor the vibrant flavors of the Mediterranean with "Okra with Tomatoes Bamies Me Saltsa," a traditional Greek-inspired dish brimming with wholesome ingredients and earthy spices. Tender okra is simmered to perfection in a rich tomato-based sauce infused with garlic, onion, and a hint of cinnamon for a unique, aromatic depth. A touch of white wine vinegar helps preserve the okra’s texture, while ripe and canned tomatoes, oregano, and parsley create a luscious, herbaceous finish. This comforting recipe is not only easy to prepare but also makes for a delightful vegetarian meal or an exquisite side dish. Serve it warm with crusty bread to soak up every drop of flavorful sauce, and transport your taste buds straight to the heart of Greece! Perfect for family dinners or Mediterranean cuisine enthusiasts, this recipe will surely become a standout favorite.
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Recipe Information
Ingredients
- 500 grams okra
- 60 ml olive oil
- 1 large onion
- 3 pieces garlic cloves
- 4 medium ripe tomatoes
- 400 grams canned diced tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons white wine vinegar
- 250 ml water
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Rinse the okra thoroughly under cold running water and pat them dry with a kitchen towel. Trim the stems carefully, ensuring you don’t cut into the pod to prevent them from becoming slimy while cooking.
Place the trimmed okra in a bowl and sprinkle with white wine vinegar. Toss gently to coat and set aside for 10 minutes, then rinse and drain.
Heat the olive oil in a large pan or pot over medium heat.
Finely chop the onion and add it to the heated oil, sautéing for 3-4 minutes until softened and translucent.
Mince the garlic cloves and add them to the pan. Stir and cook for another minute until fragrant.
Dice the ripe tomatoes and add them to the pan along with the canned diced tomatoes and tomato paste. Stir to combine.
Add the water, sugar, dried oregano, cinnamon, salt, and black pepper to the pan. Stir well and bring the mixture to a gentle simmer.
Add the okra to the pan, carefully folding them into the sauce to coat evenly. Cover and simmer on low heat for 30-35 minutes, stirring occasionally, until the okra is tender and the sauce has thickened.
Taste and adjust seasoning if needed.
Sprinkle with fresh chopped parsley before serving. Serve warm with crusty bread or as a side dish.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3596 mg | 156% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 48.2 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
