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Basque in origin, piperade is simply fresh bell peppers, onions, tomatoes, and garlic stewed for a few minutes until soft and saucy. This is famous as an appetizer spread on rustic or artisan bread alongside a glass of wine or served with charcuterie, fish, game, or chicken. Try it alongside ham, eggs, or sausages for an authentic Basque meal.

Serves: 4
Difficulty: easy
Prep time: 20 min
Cook time: 20 min
Diet: GF, vegan/vegetarian


4 c ripe plum tomatoes, peeled & roughly chopped
¼ c extra-virgin olive oil
1 onion, sliced, about 12 ounces
2 large green bell pepper, stemmed and seeded roughly chopped
1 red, 1 yellow bell pepper, stemmed and seeded roughly chopped
6 cloves garlic, minced
1 shallot, sliced
2 T tomato paste
½ t salt
1 t sugar
1-2 t Spanish hot paprika, or more if desired


Heat oil in a skillet over medium-high heat. Add onions and peppers and sauté, stirring often until onions are translucent. Add garlic and cook for one min., then add remaining ingredients and stir. Reduce heat and cook, covered for about 15 mins. until tomatoes are falling apart and peppers are soft. Remove lid and cook, stirring until slightly thickened, about 5 min. Taste for salt and hot paprika. Serve warm or at room temp with crusty bread.