Pipérade

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Ingredients

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium yellow onions, halved and thinly sliced

2 medium garlic cloves, finely minced

2 tablespoons coarsely chopped fresh parsley

1 tablespoon coarsely chopped fresh thyme leaves

1 medium dried bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 teaspoons piment d'Espelette (or paprika or cayenne pepper)

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