Cookbook corner: Okra in Tomato Sauce
Okra is an Ethiopian crop used widely across South Asia and West Africa! Today though, I’m showing you how to give it an Italian style by cooking it with tomato sauce and pesto. This can be served as a succulent side to roast meat or potatoes, or simply served by itself as a vegan dish!
Okra in Tomato Sauce
Ingredients
350g Okra
350g Sacla Whole Cherry Tomato Sauce
190g Sacla Sun-Dried Tomato Pesto
4 x Tablespoon olive oil
1 x Tablespoon chopped garlic
1 x Onion
Method
Fry your diced onion in olive oil until golden brown, turn down the heat and mix in your chopped okra.
If you’re like me and don’t always have time to make your own sauce, I recommend Sacla’s tomato sauce and their pesto too.
Add both into the mix along with some salt and pepper.
Let it simmer in the pan for 10 minutes or so before adding the garlic and also a cup of water to thin it out a little.
Add fresh chopped parsley and serve!
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