Piperade Basque Tomato and Pepper "Stew" Recipe

Basque piperade a pepper, onion and tomato stew served with bread.

Piperade Basque Tomato and Pepper "Stew" Recipe

Tomato, pepper and onion stews are pretty common across a host of European cuisines, piperade is a delightfully simple and delicious Basque variant from North West Spain and into France. Its simplicity is matched by its speed of preparation, this recipe will go from your vegetable rack to your table in under 30 minutes.

Course Side Dish

Cuisine Anglo Spanish

Diet Vegan

Keyword basque piperade, piperade, piperade basquaise, piperade recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 245kcal

Author Brian Jones

Ingredients

4 Medium-Large Tomatoes 400-450g Total
1 Medium-Large Onion 150-200g
1 Large Green Pepper 200-250g
2 Garlic Cloves
2 tablespoon Olive Oil
¼-½ teaspoon Salt
½-1 teaspoon Dried Chilli Flakes
1 tablespoon Sherry Vinegar
Fresh Parsley to Garnish

Instructions

Bring 20cm (8") saucepan of water to a boil, cut a shallow cross in the skin at the base of the tomatoes and when the water boils, add the tomatoes and cook for 60-90 seconds, then transfer to a bowl of cold water.
Top and tail the onion (whilst you prepare the tomatoes), cut it in half, peel it and then cut it into 5-6mm (¼") slices from top to bottom of the onion.
Cut the stem from the green pepper, remove the seeds, and then cut it into strips the same width as the onion.
By now the tomatoes should be cool enough to handle, peel off the skin and discard it, cut the tomatoes in half, scoop out the seeds with a spoon and set them aside. Then cut the flesh of the tomato into strips the same width as the pepper and onion.
Peel the garlic cloves and slice them as finely as you can.
Heat a 25cm or 10" frying pan over a medium-high heat and when it is hot add the olive oil, followed by the onions and green pepper strips, then saute for 5-7 minutes.
Toss in the garlic slices, tomatoes and salt, then saute for another 3 minutes.
Take the seeds from the tomatoes and squeeze out the "water" from the seeds into the pan, discard the seeds and then add the sherry vinegar and dried chilli flakes, and saute for a final minute or two.

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