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A traditional Greek side dish or main meal of okra stewed in tomato sauce, bamies latheres me domata.
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5 from 1 vote

Greek stewed okra in tomato (Bamies latheres me domata)

A traditional Greek side dish or main meal of okra stewed in tomato sauce, bamies latheres me domata
Prep Time30 mins
Cook Time45 mins
Roasting time for okra10 mins
Total Time1 hr 25 mins
Course: Light meal, Side Dish
Cuisine: Greek
Keyword: Bamies, Okra, Stewed okra
Servings: 4 servings
Calories: 239kcal
Author: Mia Kouppa


  • 1 Baking tray
  • Parchment paper
  • 1 large pot


  • 700 grams fresh okra See Recipe Note
  • ½ cup red wine vinegar
  • 1 red onion
  • ¼ cup olive oil
  • 2 cups water
  • cups tomato sauce or passata
  • 1 tsp salt
  • ½ tsp pepper


To prepare okra

  • Preheat oven to 350 degrees Fahrenheit and line your baking tray with parchment paper. Set aside.
  • Prepare your okra by cutting off the stem, and the tip. Be very careful not to cut through to expose the seeds. Watch video here.
    700 grams fresh okra
  • Wash your okra well and then place them in a bowl with the vinegar and enough water to cover. Allow them to soak for 10 minutes.
    ½ cup red wine vinegar
  • Drain and rinse your okra and then lay them in a single layer on your baking tray. Bake in the middle rack of your oven for approximately 10 minutes until they are dry. Set aside.

Prepare your Greek stewed okra in tomato sauce

  • In a large pot combine the olive oil with the onion and saute for approximately 2-3 minutes until the onion is translucent. Add in the okra, the water and the tomato sauce. Set the heat to medium and allow to cook, covered with the lid slightly ajar to let some steam escape.
    1 red onion, ¼ cup olive oil, 2 cups water, 1½ cups tomato sauce or passata
  • Cook your okra for about 45 -55 minutes on medium low heat until they are soft. Check on your pot regularly and add more water 1/4 cup at a time, as needed.
  • While your okra are cooking, stir them by shaking the pot or very gently using a wooden spoon or rubber spatula. As the okra cook they become delicate and can be broken apart if you're not careful. Your okra are ready when they are fork tender. Season with salt and pepper.
    1 tsp salt, ½ tsp pepper
  • Allow to cool slightly and serve. Greek stewed okra in tomato (Bamies latheres me domata) is best served with bread for dunking into the rich sauce!


If you prefer you can use frozen okra. If you do, you can cook them from frozen but reduce the amount of water you use to 1 1/2 cups. You can also skip the steps to prepare okra; frozen okra are ready to use. 


Calories: 239kcal | Carbohydrates: 25g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 640mg | Potassium: 1014mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1760IU | Vitamin C: 53mg | Calcium: 175mg | Iron: 3mg