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1
Bring a large saucepan of water to a boil over high heat.
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2
Prepare an ice water bath by filling a medium bowl halfway with ice and water.
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3
Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato.
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4
Place the tomatoes in the boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds.
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5
Drain and immediately immerse the tomatoes in the ice water bath.
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6
Using a small knife, peel the loosened skin and cut each tomato in half.
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7
With a small spoon, scrape out any seeds, then core and coarsely chop the remaining flesh.
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8
Set aside.
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9
Place a large Dutch oven or other heavy-bottomed pot with a tightfitting lid over medium heat and add 1 tablespoon of the oil.
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10
When the oil shimmers, add the ham and cook, stirring occasionally, until its golden brown, about 8 minutes.
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11
Using a slotted spoon, transfer the ham to a plate and set aside.
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12
Return the pan to heat, add the remaining 2 teaspoons oil, and, once heated, add the onion and garlic.
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13
Cook, stirring rarely, until soft and beginning to color, about 8 minutes.
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14
Stir in the herbs and pepper slices and season well with salt.
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15
Cover and cook, stirring rarely, until the peppers are slightly softened, about 10 minutes.
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16
Stir in the diced tomatoes, browned ham, and piment dEspelette and season well with salt.
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17
Cook uncovered until the mixture melds and the juices have slightly thickened, about 10 minutes.
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18
Remove the bay leaf and serve.
