Basque Tomatoes Recipes

HOW TO MAKE TOMATO BISQUE

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.

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 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 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 TOSSED SALAD

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

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.

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 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-STYLE SALMON STEW

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.