Basque Piperade

Serves 4

Chef, Jonathan Collins shares his delicious pepper and tomato Basque Piperade recipe.

1 pc

red pepper, trimmed, seeded, sliced

1 pc

green pepper, trimmed, seeded, sliced

1 pc

yellow pepper, trimmed, seeded, sliced

4 pc

Roma tomatoes, cored, quartered lengthways

1 pc

yellow onion, trimmed, peeled, finely sliced

4 cloves

garlic, trimmed, peeled, finely sliced

2 pc

fresh basil, rinsed, leaves stripped, finely sliced

2 tbsp

extra-virgin olive oil, or camelina

4 oz or 120mL

White wine

To taste

paprika, or espelette pepper

To taste

flaked sea salt

To taste

fresh ground black pepper

Preheat a heavy-bottom sauté pan over medium-high heat, add olive oil and coat pan.
Add peppers, onions and garlic, season with salt, pepper and paprika, sauté until slightly browned.
Deglaze pan with white wine, add tomatoes and basil, reduce heat, tossing occasionally, check seasoning.