Okra with fresh tomatoes


• 1 kg baby okra
• 1/3 cup vinegar
• 2 tsp. salt
• 2 carrots
• 4 onions
• 1 kg fresh tomatoes
• 1 tsp. pepper
• 1 parsley bunch, finely chopped
• 3 tbsp. Krinos Extra Virgin Olive Oil


1. Remove hard okra stems. If okra is frozen, rinse off ice.
2. Drizzle with vinegar and season with salt.
3. If desired, leave okra in sun for 1 hour.
4. Cut or grate carrots and onion.
5. Finely chop fresh tomatoes or puree in food processor.

1. Place okra in a large enameled baking dish.
2. Add onions, carrots, and tomatoes.
3. Season with salt and pepper to taste.
4. Toss well, cover.
5. Bake at 410°F (210°C) for for 1 hour.
6. Add parsley, then pour in olive oil before serving.

Serve with Mykonian potato salad, Danforth saganaki, Giorgios cuttlefish, Da Napoli chick pea soup.
Accompany with carbonated mineral water or beer.