We are loving making this beautiful variation on Basque style Piperade which I created recently, where we add les légumes de soliel - yellow squash and Courgette which make a nice balance to this tomatoe based sauce.
A traditional Piperade consists of tomatoes, red peppers and onions, sautéed quickly together and is lighter than a long slow cooked tomato sauce.
For this variation we chop all of our vegetables to small mirapoix or pea sized chunks, after blanching the tomatoes we lightly sautée the squash, zucchini, and red peppers, then deglaze the pan with the red wine vinegar soaked shallots, then gently reheat everything together with the tomato concassé. It makes for a light, fresh and beautiful sauce perfect with fish. Add lemon and some fresh Basil, olive oil, salt pepper and or espilette pepper flake to taste🌻
For 6 persons
1 yellow squash
1 red pepper
4 ripe tomatoes
1 tablespoon Sunflower oil to sautée vegetables
1 tablespoon olive oil
Juice from 1 lemon
Salt pepper and or espilette pepper flake to taste
Blanch the tomatoes for 4 minutes in boiling water, rinse with cold water, peal, de seed and chip into small mirepoix pieces - discard the juice. We really only want the meaty tomato flesh.
Dice the shallot and sprinkle with 2 tsp of red wine vinegar, set aside
Sautée the courgettes, yellow squash and red pepper in batches, browning very lightly. Take them out of the pan and set aside.
Deglaze the pan with the shallot and vinegar mix, cooking for 1 minute.
Add all of your ingredients back together and keep warm in the oven or re heat over the stove for few minutes.
Finish by seasoning with olive oil, lemon, fresh ground pepper, fresh Basil, and of espilette pepper seasoning. Salt is optional as the vinegar adds a nice splash of spike.