Basque tomatoes







Cook Time

120-130 Min


  • 8 firm ripe tomatoes
  • 100g/4oz fresh flat-leaf parsley, chopped
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • 1 teaspoon granulated sugar
  • 1⁄4 teaspoon coarse-ground black pepper
  • 100g/4oz black olives
  • 50ml/2fl oz olive oil
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon Dijon mustard
  • Slice the tomatoes, spread them in a shallow dish and sprinkle with the parsley.
  • Combine the remaining ingredients in a bowl, mix well and pour over the tomatoes. Cover with cling film, and refrigerate for at least 2 hours before serving.

When making Basque tomatoes, here are some precautions and tips to keep in mind:

  1. Use fresh and high-quality ingredients, especially ripe tomatoes. Fresh produce enhances the overall taste of the dish.
  2. Be aware of any allergies or dietary restrictions among those who will be enjoying the dish. Adjust the recipe accordingly or provide alternative options.
  3. Practice good hygiene by washing fruits and vegetables thoroughly. Ensure that all utensils and surfaces are clean to prevent contamination.
  4. Basque cuisine can be flavorful and sometimes spicy. Adjust the quantity of spices according to personal preferences, especially if serving individuals with varying spice tolerances.
  5. Follow the recipe instructions closely to achieve the authentic Basque tomato flavor. Pay attention to cooking times and techniques for the best results.
  6. Understand and respect the cultural significance of the dish. If sharing with others, provide some context about the Basque cuisine and its traditional flavors.
  7. Practice safety in the kitchen. Be cautious when handling sharp knives, hot surfaces, and cooking equipment to avoid accidents.
  8. If someone has dietary restrictions, such as being vegetarian or vegan, be prepared to adapt the recipe or offer alternative options to accommodate their needs.


{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}