Greek Bamies with Tomato Sauce
Tender okra braised in a rich tomato sauce with garlic and oregano—a classic Greek comfort dish that is vegetarian, naturally gluten-free, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 156
- Protein
- 4g
Ingredients
- 1.5 lb okra, fresh
- 3 tablespoons olive oil
- 1 medium onion, yellow
- 4 cloves garlic cloves
- 1 can (28 oz) canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 to taste salt and black pepper
Instructions
- 1
Rinse the okra under cold water and pat dry with paper towels, rubbing gently to remove any fuzz. Trim away the stem end (the pointy cap) with a small knife, cutting about 1/4 inch from the tip—this helps prevent the okra from becoming too slimy when cooked.
- 2
Cut the onion in half from root to tip, place flat-side down on the cutting board, and slice lengthwise from root to tip into thin half-moon pieces about 1/4 inch wide.
- 3
Mince the garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 4
Pour 3 tablespoons of olive oil into a large pot and place it over medium heat until the oil shimmers and flows quickly when you tilt the pan, about 2 minutes.
- 5
Add the sliced onion to the hot oil and stir once every 30 seconds until the onion turns soft and golden brown, about 5 minutes—the onion should smell sweet and caramelized.
- 6
Pour in the minced garlic and stir constantly for 30 seconds until the garlic smells strongly fragrant and stops looking raw.
- 7
Add 1 teaspoon of dried oregano to the pot and stir for 15 seconds so the oregano coats the oil and releases its aroma.
- 8
Pour in the entire can of crushed tomatoes (about 28 ounces), including all the juice, and stir well to combine with the onion and garlic.
- 9
Add the trimmed okra to the tomato sauce and stir gently until all the okra pieces are covered in sauce. Sprinkle with salt and black pepper to taste.
- 10
Bring the sauce to a gentle simmer over medium heat—you should see small bubbles breaking the surface steadily, not a rolling boil. Once simmering, reduce heat to medium-low.
- 11
Cook the okra uncovered, stirring once every 5 minutes, until the okra is very tender and pierces easily with a fork, about 20–25 minutes. The sauce should thicken slightly and coat the okra.
- 12
Taste the sauce and adjust salt and pepper as needed. Serve the bamies hot or warm, spooning plenty of sauce over each portion.
Tools you’ll need
- cutting board
- chef's knife
- large pot (at least 5-quart capacity)
- wooden spoon
- paper towels
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