Name: Piperade on crusty bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: Spanish
Ingredients: 3 tbsp olive oil; 1 large onion sliced; 2 ripe, vine-ripened tomatoes; 2 mixed sweet peppers deseeded and sliced; 2 garlic cloves finely chopped; pinch or two of sugar; 1-2 tsp sherry vinegar to taste; small handful basil torn; 12 chunky slices of baguette; small bunch basil leaves sliced

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Piperade on crusty bread

Piperade on crusty bread

Barney Desmazery

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.4 ratingsRate

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You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
1 large onion

sliced
2 ripe, vine-ripened tomatoes
2 mixed sweet peppers

deseeded and sliced
2 garlic cloves

finely chopped
pinch or two of sugar
1-2 tsp sherry vinegar

to taste
small handful basil

torn
12 chunky slices of baguette
small bunch basil leaves

sliced

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Nutrition: per serving

kcal227
fat6g
saturates1g
carbs36g
sugars8g
fibre4g
protein6g
salt0.6g

Method

step 1

Heat the oil in a large pan and slowly cook the onion for 6-8 mins to soften.
step 2

Meanwhile, peel the tomatoes: using a sharp knife, make a cross on the top and bottom of the tomatoes. Pour boiling water into a bowl, and carefully lower the tomatoes into the water. Prepare another bowl of very cold water. After about 30 secs, drain the tomatoes, then plunge them into the cold water. The skins should now slip off easily. Cut into quarters, deseed and roughly chop.
step 3

Throw the peppers and garlic into the onion pan, give everything a good stir and cook, covered, over a low heat for 20 mins or so until the vegetables are really soft and sweet. Stir regularly so that they don’t catch on the bottom of the pan. Add the tomatoes, a pinch of sugar and cook, uncovered, for 5 mins more. Season and stir in the vinegar and the basil. Allow to cool to room temperature, stir through the basil and taste to check the flavours again. You may want to add a dash more vinegar, or a pinch more sugar, depending on how sweet your vegetables are. Spoon onto the baguette slices and serve.

Recipe from Good Food magazine, August 2014

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A star rating of 4.3 out of 5.4 ratings

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