Ingredients
400g Okras (Frozen) or fresh
2 tbsp White wine vinegar
1 tbsp Salt
270g Tomatoes
1 red Onion
3-4 Garlic cloves
2 baby leeks (around 100g)
40g Tomato paste
1/2 carrot (Optional)
1/2 Bell Pepper (Optional)
Olive oil
1 tspBlack pepper
Preparation
If you will be using fresh okras, using a sharp paring knife, peel/remove the top of the okra in a conical way without cutting the head off.
If your will be using frozen okras (defrosted), skip to this step... Add the okras into a bowl and add the vinegar and the salt. Mix and brine for about 1 hour.
At the meaning time, start preparing the vegetables for our tomato sauce.
When you have got everything ready, add olive oil in a pan and turn on the heat.
When the oil is hot add the onion, garlic, carrot, pepper and the baby leeks. Cook until they become tranluscent.
When this is done, add the tomato paste. Mix well and cook further. Then add the tomatoes.
Check if you need water and if not lower the heat and cook for a bit.
Preheat the oven to 180c fan.
Pull the sauce aside as you don't need to cook too much.
After the one hour timer is gone for the okras, add a pan with olive oil on the heat.
When hot, add the okras and give a bit of a colour without stiring. Slowly move the pan or the pot from the handles.
In a cooking tray, add some of the tomato sauce on the bottom.
Add the okras on top straight from the pan and cover with the rest of our sauce.
Cook in the oven for 40-50 minutes unti the sauce has become dark and nearly dry.
You should see only the oil moving when shaking the tray.
Serve and enjoy!