Make this Garden Fresh Piperade Recipe with ripe tomatoes, colorful bell peppers, onions, garlic, and traditional Basque-inspired seasonings.
Garden Fresh Piperade is a colorful Basque vegetable dish featuring ripe tomatoes, sweet bell peppers, tender onions, garlic, and extra virgin olive oil. Slowly cooking the vegetables creates a soft, savory mixture with gentle sweetness and a touch of warmth from piment d’Espelette.
Originating in the French Basque region, piperade celebrates seasonal produce through simple preparation and a short list of flavorful ingredients. The tomatoes gradually release their juices, while the peppers and onions soften and absorb the fragrant olive oil, garlic, and spices.
Serve Garden Fresh Piperade as a side dish with grilled chicken, steak, pork, lamb, seafood, or roasted vegetables. It is also delicious spooned over scrambled eggs, poached eggs, omelets, baked potatoes, sandwiches, or gluten-free toast.
Whether the vegetables come from your garden or a local farmers market, this versatile recipe is a wonderful way to enjoy fresh summer produce. Serve it warm, at room temperature, or after a brief rest that allows the flavors to develop further.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 to 6 servings
Ingredients
3 plum tomatoes, peeled and roughly chopped
3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2 medium bell peppers, chopped, red, green, or a combination
1/2 teaspoon salt, plus more to taste
4 cloves garlic, minced
1 teaspoon granulated sugar
1/2 teaspoon piment d’Espelette or hot paprika
Directions
Step 1: Prepare the Tomatoes
Using a sharp knife, score a small X in the bottom of each tomato. Bring a saucepan of water to a boil and carefully lower the tomatoes into the boiling water. Blanch for about 30 seconds, or until the skins begin to loosen.
Transfer the tomatoes to a bowl of cool water. Once they are cool enough to handle, peel away the skins, roughly chop the tomatoes, and set them aside.
Step 2: Cook the Onion and Peppers
Heat the olive oil in a large 12-inch skillet over medium-high heat.
Add the sliced onion, chopped bell peppers, and salt. Cook for about 10 minutes, stirring frequently, until the onion becomes translucent and the peppers begin to soften while still holding their shape.
Step 3: Add the Garlic
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant. Watch the garlic carefully to prevent it from browning or burning.
Step 4: Simmer the Piperade
Add the chopped tomatoes, sugar, and piment d’Espelette or hot paprika.
Stir until the vegetables and seasonings are thoroughly combined.
Reduce the heat to medium and cover the skillet. Simmer for about 15 minutes, stirring occasionally, until the tomatoes begin to break down and the peppers become tender.
Step 5: Thicken the Piperade
Remove the lid and continue cooking for approximately 5 minutes. Stir frequently until most of the excess liquid has evaporated and the piperade develops a soft, slightly chunky consistency.
Step 6: Season and Serve
Taste the piperade and add more salt if needed. Let it rest for 10 to 15 minutes before serving to give the flavors additional time to develop.
Notes
Piment d’Espelette is a traditional Basque chili pepper with gentle heat and subtle fruity flavor. Hot paprika can be used as a substitute. Smoked paprika may also be used, but it will give the dish a noticeably smoky character.
Red, yellow, and orange bell peppers produce a naturally sweeter piperade. Combining red and green bell peppers provides a pleasant balance of sweet and slightly grassy flavors.
Serve Garden Fresh Piperade alongside grilled chicken, steak, pork, lamb, seafood, or roasted vegetables.
For breakfast or brunch, spoon the piperade over scrambled eggs, poached eggs, or an omelet. It can also be served with baked potatoes, sandwiches, or gluten-free toast.
Store leftover piperade in an airtight container in the refrigerator for up to 4 days. Reheat it gently in a skillet over low heat, stirring occasionally.
This recipe is naturally made without gluten-containing ingredients. When preparing it for someone with celiac disease or gluten sensitivity, check packaged spices for appropriate gluten-free labeling and prevent cross-contact during preparation.
