Basque Tomato Sauce Recipes

BASQUE TOMATO SAUCE

Steps:

• In a 6-quart saucepot saute the garlic, onion, and green pepper in the oil until tender.
• Add the tomatoes, pureed chilies, and parsley and simmer until very tender.
• Add Beef Stock. Cover and simmer 1 hour.
• Uncover and simmer 1 hour more to reduce and thicken the sauce. Stir occasionally.
• Salt and pepper to taste.

BASQUE PIPERADE RECIPE

Steps:

• Gather the ingredients.
• Heat the olive oil in a large skillet over medium heat.
• Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
• Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

BASQUE TOMATO SAUCE

Steps:

• Heat 2 tablespoons oil in large saucepan over medium-high heat. Add ham; sauté until golden, about 8 minutes. Using slotted spoon, transfer ham to small bowl.
• Add 1 tablespoon oil to saucepan. Add onion, bell peppers, garlic, thyme and bay leaf. Reduce heat to medium-low. Cover; simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add tomatoes and Sherry. Bring to simmer. Cover partially; simmer over medium heat until mixture thickens slightly, stirring occasionally, about 20 minutes. Discard bay leaf. Stir in ham. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using).

PIPERRADA

Steps:

• 1. Add enough water (about 3 to 4 inches) to a saucepan to cover the tomatoes completely. Bring water to a brisk boil.
• 2. Cut about 1/4 inch off the bottom end of each tomato so they'll stand upright without tipping over. Add tomatoes to boiling water and leave for 30 seconds or until the skins begin to wrinkle and peel near the bottom edge (where they were sliced). Place tomatoes in a small colander and rinse with cool running water. Peel off skin with your fingers, and roughly chop each tomato. Set chopped tomatoes aside.
• 3. Heat oil in large skillet over medium heat until hot but not smoking. Add the onions, peppers and salt, and sauté about 10 minutes, stirring frequently, or until peppers are soft. Add garlic and sauté 1 more minute.
• 4. Reduce heat to medium-low. Stir in tomatoes, sugar, and piment d'Espelette (or hot paprika), cover skillet and simmer about 15 minutes. Remove cover and continue to sauté for 5 more minutes or until the sauce is slightly thickened and the consistency of a salsa or condiment relish.
• 5. Cut the baguette into thin slices, and arrange slices on a serving platter.
• 6. Just before serving, garnish the Piperrada with chopped parsley, and serve with baguette slices.

TUNA AND POTATO KEBABS WITH BASQUE TOMATO SAUCE

Steps:

• Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain. Cool completely.
• Cut potatoes in half. Combine potatoes, tuna, paprika and oil in large bowl. Sprinkle with salt. Toss to coat. (Can be made 1 day ahead. Cover and chill.) Alternate potato halves and tuna on skewers.
• Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling kebabs. Grill kebabs until tuna is just cooked through, turning occasionally, about 8 minutes.
• Spoon Basque Tomato Sauce onto plates. Arrange kebabs atop sauce; serve.

BASQUE TOMATO SALAD

Steps:

• Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
• Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.