Tomato-Pepper Stew

Along with parsley, peppers provide most of the color in Basque cuisine. Piperrada, a medley of stewed peppers and tomato, is served everywhere: piled atop salt cod, on a plate by itself, modernized on a pintxo with caramelized goat cheese, even alongside scrambled eggs. This dish has been so widely adopted on the French side of Basque Country that it is known worldwide by a Frenchified version of its Basque name, piperade. The secret to a perfect piperrada is time. Allow the onions and peppers to caramelize and develop depth of flavor. You can add a pinch of dried Ezpeleta (Espelette) pepper for a hint of spice. You could also substitute duck fat for the olive oil for a more rustic and stronger-flavored option.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a pot of water to a boil.

Step 2

Score the bottom of each tomato with an X and place them in the boiling water. Cook for 2 minutes, then drain and run under cold water. Peel the tomatoes (the skin should come off easily). Discard the skin and seeds, then finely dice the flesh. Set aside in a bowl.

Step 3

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the garlic, and when it starts to “dance” and change color slightly, add the onions and a pinch of salt. Lower the heat to medium and cook, stirring, until the onions begin to caramelize, 15 to 20 minutes. [NOTE: This actually took just a few minutes]

Step 4

Add the red and green peppers, a pinch of salt, and if the mixture is looking dry, the remaining 1 tablespoon olive oil. Cook, stirring, until the vegetables are fully tender and the onions are caramelized, 15 to 20 minutes.

Step 5

Add the diced tomatoes to the mixture, along with any juices that they have released. If using the Espelette pepper, add it now. Cook until the mixture has a homogeneous, stewlike texture, 20 to 25 minutes. Taste and adjust the seasoning.