Best 7 Basque Tomatoes Recipes

CHICKEN BASQUAISE

Steps:

• Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F
• Season the chicken thighs with salt and pepper then fry in 1 tbsp olive oil over medium high heat until browned all over.
• Remove to a plate, cover with foil and cook the sliced onion with the other ½ tbsp oil for 5 minutes, adding a splash of water if they start to burn.
• Add the red and green peppers/capsicum and fry for 3 minutes, then add the garlic and cook for a minute before stirring in the smoked paprika.
• Tip in the tomatoes, stock, bay leaf and seasoning and bring to a simmer.
• Return the chicken thighs to the pan and place the lid on it.
• Place in the oven and bake for 40 minutes, until the chicken is cooked all the way through.
• Sprinkle chopped parsley over, if using, and serve.

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.

COD BASQUAISE

Steps:

• Season one side of the cod fillets with a pinch of salt, a pinch of espelette pepper, and a pinch of paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once oil is hot, arrange chorizo coins around the edge of the pan; then place the cod fillets, spiced side down, in the center. Sear the fillets until they are lightly golden on one side, about 30 seconds; then remove from the pan and set aside, spiced side up. Flip chorizo coins and continue to sear until they release some fat, 1 minute.
• Add 1 tablespoon oil to the pan. Add sliced onions and peppers; stir, then season with a pinch of salt and freshly ground pepper. Toss or stir to combine, then add a pinch of espelette pepper and a pinch of paprika. Stir and sweat until vegetables are soft but have taken on no color, 6-8 minutes.
• To the vegetables, add chopped garlic and 1 more tablespoon olive oil; toss and stir. Add the tomato paste and white wine, stir, and simmer for about 30 seconds. Add the sliced tomatoes. Continue simmering until the pan is nearly dry ("au sec"), 5-7 minutes. Add water, then nestle cod fillets into the vegetables, spiced side up. Reduce heat to low and poach the fish, uncovered, until cooked, 10-15 minutes.
• Cod is done when it's no longer translucent. Garnish the dish with parsley leaves and a drizzle of olive oil. Serve immediately.

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).

BASQUE TOMATOES

Steps:

• Slice tomatoes and arrange in a shallow dish. Sprinkle with parsley.
• Combine remaining ingredients, except olives, drizzle over tomatoes.
• Garnish with olives.

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 SALAD

Steps:

• In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
• In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
• Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.