Piperade Recipe

• 60 ml4 tbsp olive oil
• 11 red bell pepper (sliced into strips)
• 11 green bell pepper (sliced into strips)
• 1 medium1 medium yellow onion (sliced)
• 6 cloves6 cloves garlic (minced)
• 3 medium3 medium tomatoes (chopped, peeled if desired – for canned, use 15 ounce canned diced)
• 15 ml1 tbsp piment d'Espelette (use paprika as substitute)
• 4 g1 tsp sugar (optional)
• 5 ml1 tsp dried thyme
• 11 bay leaf
• salt and black pepper

Instructions

1. 1 Heat the oil in a large pan over medium heat. Add the peppers and onion with a bit of salt to taste. Cook for 5 minutes to soften, stirring occasionally.
2. 2 Add the garlic and cook for 1 minute, or until the garlic becomes fragrant.
3. 3 Add the tomatoes, piment d'Espelette (or paprika), sugar, dried thyme, bay leaf, and salt and pepper to taste. Stir to combine.
4. 4 Reduce heat to medium-low, cover and simmer for 20 minutes, or until the peppers soften to your preference. Simmer longer for a saucier consistency.