Basque Tomato Sauce Food

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.

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:

• 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.

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-STYLE SCRAMBLED EGGS | PISTO A LA BILBAINA

Steps:

• FInely dice 1 medium sized onion, roughly chop 4 cloves garlic, finely chop 1 green bell pepper, cut 1 zucchini into small cubes, finely grate 2 tomatoes and crack 4 eggs into a large bowl, season with 2 tbsp finely chopped parsley, sea salt & black pepper, whisk together
• Heat a large nonstick fry pan with a low-medium heat and add in 2 tbsp extra virgin olive oil, at the same time, heat a small fry pan with a medium heat and add in 1/4 cup extra virgin olive oil
• After heating the large pan for 2 minutes, add in the diced onions, chopped green bell pepper and chopped garlic, mix with the olive oil, after 5 minutes and the onion is translucent, add in the cubes of zucchini, mix together and cook for another 5 minutes or until the zucchini is translucent, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer
• Meanwhile, cut 2 slices of white sandwich bread, each one into 4 evenly sized pieces, then fry them in the small fry pan for 45 to 60 seconds per side or until golden fried, cook in batches to not over-crowd the pan
• After simmering the grated tomatoes for 4 minutes and they have thickened up, add in the whisked eggs, turn up the heat to a medium heat and mix everything together continuously to create the scramble, after 3 minutes and the eggs are cooked through remove from the heat
• Transfer into a large serving dish and garnish with the fried pieces of bread, serve at once, enjoy!

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).

COD BASQUE STYLE

Steps:

• Pre-heat the oven to 400°F
• Arrange the prepared potatoes in the bottom of a large shallow ovenproof dish. Pour on half the stock.
• Brush each fillet with lemon juice and sprinkle with 1 tsp old bay. Dot with knobs of butter.
• Cover and cook for approximately 35-45 minutes or until the fish is cooked and potatoes are just tender.
• Without disturbing the fish and potatoes, drain off and reserve the stock. Cover the dish and keep warm.
• For the sauce, melt the remaining butter in a saucepan and fry the onion until golden. Stir in the cornstarch, tomato paste, cayenne pepper,thyme and remaining old bay. Make the drained stock up to 2 1/2 cups using remaining stock and blend into the pan.
• Add the mushrooms and peppers. Bring to the boil, stirring and simmer for 5 minutes.
• Pour the sauce over the fish and garnish with twists of lemon. Serve with green vegetables.

BASQUE TONGUE

Steps:

• Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down.
• Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated).
• Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.