2 cups of fresh ripe tomatoes or 1 can of whole tomatoes blended
Salt and freshly ground black pepper
How to make it
Peel stem of okra but do no cut it all off. Dip it in salt and when done sprinkle okra with a few spoonfuls of wine vinegar. Set aside (for 1 hour approx.) preferably in a sunny spot, if possible, while you prepare the rest. (If using frozen okra skip this step).
Wash and drain the okra.
In a non stick frying pan, slightly sauté the okra and remove with slotted ladle in a sauce pan.
Chop onions and garlic and sauté them in the remaining olive oil till translucent.
Add the tomatoes, parsley, salt and pepper.
Simmer for five minutes and pour the sauce on top of the okra.
Add some more water (about 1 cup), and simmer (without stirring as they will break) for about 30 minutes or until okra are tender, and sauce is nice and thick.