Piperade
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3plum tomatoes, peeled and roughly chopped, about 2 cups
- 3tablespoons extra-virgin olive oil
- 1medium onion, thinly sliced
- 2medium green bell peppers, stem, seeds and ribs removed, roughly chopped
- ½teaspoon salt
- 4cloves garlic, minced
- 1teaspoon sugar
- ½teaspoon piment d’Espelette (or substitute hot paprika)
Nutritional analysis per serving (6 servings)
178 calories; 15 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 221 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut a small X into bottom of each tomato. Bring a pot of water to a boil, add tomatoes and cook until skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds. Drain, rinse with cool water and peel off skin with your fingers. Roughly chop tomatoes and set aside.
- Step 2
In a 12-inch skillet over medium high heat, heat oil until hot but not smoking. Add onions, peppers and salt and sauté, stirring frequently, until onions are translucent and peppers have started to lighten in spots, about 10 minutes. Add garlic and continue to sauté for 1 more minute.
- Step 3
Stir in tomatoes, sugar and piment d’Espelette, reduce heat to medium, cover and cook until tomatoes are starting to fall apart and peppers are soft but still hold their shape, about 15 minutes. Remove cover and continue to cook, stirring frequently, until mixture thickens like a slightly runny relish, about 5 minutes more. Adjust salt.
Private Notes
Comments
When my French daughter-in-law make piperade she starts with browning bacon cut into lardons. She then simmers the vegetables in the bacon fat. It is a delicious addition. She also makes it with red bell peppers which I much prefer to green. Naturally I follow her recipe when I make it. It is a good idea to make a large batch when making piperade because it is even better the next day.
We had this for dinner with chicken last night and it was a hit! I admit to cheating a bit, using canned whole tomatoes (we haven't gotten good fresh local tomatoes yet), but it still came out with an excellent flavor. I used a sweet onion and red peppers. The piment d’Espelette makes the recipe, it's worth adding to your spices if you don't have any on hand.
Great recipe, I've served with crabcakes, and should be good with fish, as a side or topping. Or just eat it with a spoon! I use a can of Rotelle "Original" diced tomatoes for a little heat instead of the plum tomatoes, and since I don't have piment d'Espelette; add 1/2 tsp thyme, one whole bayleaf. And cook for a LOT longer (a good hour or more), until the pipérade is like a jam or confit.
What a lovely recipe for “gleaning” the fall farm. Red onions, red and green peppers, tomatoes! Delicious.
I added a generous amount of cubed eggplant after the onions had cooked a bit, then continued on with everything else as written. Turned out great!
This was so very delicious. The first night had as a side with some baked salmon. Next morning had it along side some hard boiled eggs and it went down a treat.
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