A light and hearty olive-oil dish where fresh okra is cooked over low heat with tomato and olive oil and served at room temperature. One of the indispensable vegetable dishes of summer tables.
Thinly peel the tips of the okra and rub with lemon salt, let rest for 10 minutes, then rinse; this step reduces sliminess.
Sauté the onion in olive oil until it turns translucent pink.
Add the grated tomato and tomato paste and sauté for a few minutes.
Add the okra to the pot, add water, sugar and salt, and cook over low heat until the okra softens. Caution: do not stir the okra too much, it may fall apart.
Important: Don't stir the okra too much while cooking and avoid opening the lid frequently, to prevent it from becoming slimy. Olive-oil dishes taste more pronounced when served at room temperature; you can eat it a few hours after cooking.
Rubbing the okra with lemon salt and letting it rest greatly reduces the sliminess problem; we recommend not skipping this step.
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