A light yet satisfying olive oil dish of fresh okra slowly cooked with tomatoes and olive oil, then served at room temperature. A summer vegetable classic.
Trim the tips of the okra very lightly, rub them with citric acid, and let them rest for 10 minutes. Rinse; this step helps reduce sliminess.
Sauté the onion in olive oil until lightly golden.
Add the grated tomato and tomato paste and sauté for a few minutes.
Add the okra, water, sugar, and salt to the pot. Simmer over low heat until the okra is tender. Do not stir too much or the okra may break apart.
Important: Avoid stirring the okra too much or opening the lid frequently while it cooks, to keep it from becoming slimy. Olive oil dishes have a more pronounced flavor when served at room temperature; you can serve this a few hours after cooking.
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