Piperade on crusty bread

Piperade on crusty bread

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 6 - 8

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
227
protein
6g
carbs
36g
fat
6g
saturates
1g
fibre
4g
sugar
8g
salt
0.6g

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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Method

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