PIPERRADA

Piperrada image

Provided by Vickie Parks

Categories Salsas

Time 45m

Number Of Ingredients 10

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3 large plum tomatoes, peeled and coarsely chopped
3 Tbsp olive oil
1 medium onion, chopped
2 medium green bell peppers, seeded and chopped
1/2 tsp salt
4 cloves fresh garlic, minced
1/2 tsp sugar
1 Tbsp fresh flat-leaf parsley, chopped
1/2 tsp piment d'espelette (or hot paprika is a good substitute)
1 baguette (such as country-style french or rustic italian)

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.