Garden Fresh Piperade is a traditional Basque recipe featuring ripe tomatoes, sweet bell peppers, onions, garlic, and olive oil. This easy Mediterranean vegetable dish is perfect as a side, topping for eggs, or accompaniment to grilled meats.
Garden Fresh Piperade is a colorful and flavorful dish that highlights the natural sweetness of ripe tomatoes, crisp bell peppers, and tender onions. Originating in the French Basque region, Piperade is a simple yet elegant recipe that celebrates fresh seasonal vegetables with minimal ingredients and maximum flavor. Slow simmering allows the vegetables to soften and meld together into a rich, savory mixture that can be served as a side dish, spooned over grilled meats, paired with seafood, or enjoyed with eggs for breakfast or brunch.
Whether you harvest vegetables from your own garden or pick them up at the local farmers market, this classic recipe is a wonderful way to showcase summer produce. Its vibrant colors and wholesome ingredients make it a delicious addition to everything from casual family dinners to special occasions.
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Servings
4 to 6
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)
½ teaspoon salt, plus more to taste
4 cloves garlic, minced
1 teaspoon granulated sugar
½ teaspoon piment d’Espelette or hot paprika
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 cool enough to handle, peel away the skins, roughly chop the tomatoes, and set them aside.
Step 2: Cook the Vegetables
Heat the olive oil in a large 12-inch skillet over medium-high heat.
Add the sliced onion, chopped bell peppers, and salt. Cook, stirring frequently, for about 10 minutes until the onions become translucent and the peppers begin to soften while still holding their shape.
Step 3: Add the Garlic
Stir in the minced garlic and cook for 1 minute, stirring constantly until fragrant.
Step 4: Simmer the Piperade
Add the chopped tomatoes, sugar, and piment d’Espelette or hot paprika. Stir until everything is well combined.
Reduce the heat to medium, cover the skillet, and simmer for about 15 minutes. The tomatoes will break down while the peppers become tender and flavorful.
Step 5: Finish the Dish
Remove the lid and continue cooking for another 5 minutes, stirring often, until most of the liquid has evaporated and the mixture has thickened into a soft, slightly chunky consistency.
Taste and adjust the seasoning with additional salt if desired before serving.
Piment d’Espelette is a traditional Basque chili pepper that adds gentle warmth and subtle fruitiness. Hot paprika or smoked paprika makes an excellent substitute.
For a naturally sweeter Piperade, use red, yellow, or orange bell peppers. A combination of red and green peppers creates a more traditional flavor.
Garden Fresh Piperade is delicious served alongside grilled chicken, steak, pork, lamb, seafood, or roasted vegetables.
It also makes a flavorful topping for scrambled eggs, poached eggs, omelets, baked potatoes, sandwiches, or gluten-free toast.
Allow the Piperade to rest for 10 to 15 minutes before serving to let the flavors continue to develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat.
Although naturally made without gluten ingredients, always check packaged spices to ensure they are certified gluten-free if needed.
