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.