If you're looking for a dish that captures the flavors of the Basque region of Spain, look no further than piquillo peppers stuffed with basquaise sauce and tomatoes. This delightful dish features sweet and tangy roasted bell peppers filled with a savory combination of onions, garlic, tomatoes, and spices. The peppers are then gratinated with a creamy bechamel sauce and cheese, creating a dish that is both visually appealing and incredibly flavorful. Piquillo peppers are a unique variety that are known for their sweetness and mild heat, making them an ideal choice for this recipe. The basquaise sauce, with its blend of fresh tomatoes, onions, and spices, adds a vibrant flavor that complements the peppers perfectly.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO MAKE TOMATO BISQUE
You don't need a whole basket of vine-ripened tomatoes to make a delicious tomato bisque. We're going to use canned tomatoes. Rice makes this soup silky, not starchy.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion and celery with a pinch of salt until onion is translucent, 5 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
- Pour chicken broth and tomatoes into onion mixture. Bring to a simmer and season with paprika, black pepper, and cayenne pepper. Turn heat to low and stir rice into soup; skim foam occasionally and simmer until rice and vegetables are very tender, 35 to 45 minutes. Add sugar.
- Blend soup with an immersion blender in the pot until smooth. Whisk 1/2 cup cream into soup and adjust levels of salt, cayenne pepper, black pepper, and sugar. If soup is too thick, add more broth; if soup is too thin, cook, stirring often, until reduced and slightly thickened, about 10 minutes. Ladle into warmed bowls; garnish each bowl with a drizzle of cream and top with about 1 teaspoon chopped basil.
Nutrition Facts : Calories 198.2 calories, Carbohydrate 20 g, Cholesterol 37.7 mg, Fat 12.3 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 906.4 mg, Sugar 2.8 g
BASQUE TOMATO SALAD
I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.
Provided by Teresa
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 8.8 g, Fat 27.2 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 589.4 mg, Sugar 4.7 g
BASQUE TOMATO SAUCE
Make and share this Basque Tomato Sauce recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Spanish
Time 2h15m
Yield 1 sauce, 5 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184.8, Fat 11.8, SaturatedFat 1.9, Sodium 795.4, Carbohydrate 16.8, Fiber 3.5, Sugar 7.9, Protein 5.5
BASQUE TOMATOES
Make and share this Basque Tomatoes recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Slice tomatoes and arrange in a shallow dish. Sprinkle with parsley.
- Combine remaining ingredients, except olives, drizzle over tomatoes.
- Garnish with olives.
Nutrition Facts : Calories 35.6, Fat 1.4, SaturatedFat 0.2, Sodium 306.1, Carbohydrate 5.5, Fiber 1.6, Sugar 3.5, Protein 1.2
BASQUE TOSSED SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomatoes, bell pepper, cucumbers, onion, and oregano. In a separate bowl, whisk together the lemon juice, salt, and pepper and drizzle in the olive oil, whisking until emulsified. Pour the dressing over the salad and toss again. Mound the salad onto a large platter and garnish with the egg whites, radishes, and almonds. Scatter the sieved egg yolk over the top and serve immediately.
TASTY MARINATED TOMATOES
My niece introduced me to this colorful recipe some time ago. I make it when I have buffets or large gatherings because it can be prepared hours ahead. This is a wonderful way to use a bumper crop of tomatoes. -Myrtle Matthews, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Arrange tomatoes in a large shallow dish. Combine remaining ingredients in a jar; cover tightly and shake well. Pour over tomato slices. Cover and refrigerate for several hours.
Nutrition Facts : Calories 91 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
BASQUE TOMATO SAUCE
Categories Sauce Onion Tomato Sauté Ham Bell Pepper Summer Simmer Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 9
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).
COD BASQUAISE
In this easy one-pot dish, Chef Boulud marries clean, mild cod with bold chorizo, wine, garlic, and espelette, the iconic pepper of the Pays Basque region of France. The fish is first spiced and seared for a bit of texture, then gently poached in the bright broth to absorb flavor without overcooking.
Provided by Daniel Boulud
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 17
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-STYLE SALMON STEW
Heart-healthy salmon tops this simple one-pot which will help towards your five-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat the oil in a large pan and add the peppers, onion and potatoes. Cook, stirring regularly for 5-8 mins until golden. Then add the paprika, garlic, thyme and tomatoes. Bring to the boil, stir and cover, then turn down heat and simmer for 12 mins. Add a splash of water if the sauce becomes too thick.
- Season the stew and lay the salmon on top, skin side down. Place the lid back on and simmer for another 8 mins until the salmon is cooked through. Scatter with parsley, if you like, and serve.
Nutrition Facts : Calories 414 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.33 milligram of sodium
Tips:
- Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the final dish, so make sure to use the best you can find.
- Don't overcrowd the pan: When searing the tomatoes, make sure to give them enough space so that they can brown evenly.
- Use a heavy-bottomed pan: This will help to distribute the heat evenly and prevent the tomatoes from burning.
- Baste the tomatoes frequently: This will help to keep them moist and prevent them from drying out.
- Don't add salt until the end: Salting the tomatoes too early will draw out their juices and make them watery.
Conclusion:
Basque tomatoes are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. They are easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a dish that is sure to impress your friends and family.
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