Spain · Spain

Pisto

Name: Pisto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spain
Ingredients: zucchini 400 g; red bell pepper 150 g; green bell pepper 150 g; onion 150 g; canned crushed tomatoes 400 g; garlic 8 g; olive oil 30 ml; salt 3 g

Zucchini and peppers slowly soften in a rich tomato base.

50 minutes · 4 servings · Easy

Pisto comes from La Mancha, where long dry summers make tomatoes easy to grow and other vegetables less reliable, so it is a way of using whatever the garden offers on a given week. It cooks slowly until the moisture has gone and the mixture has genuinely thickened, which takes far longer than the ingredient list suggests. Unlike its French cousin, it is usually finished with nothing at all.

Ingredients

zucchini400 g
red bell pepper150 g
green bell pepper150 g
onion150 g
canned crushed tomatoes400 g
garlic8 g
olive oil30 ml
salt3 g

Directions

1
Wash the vegetables. Cut zucchini, peppers and onion into 1 cm dice; discard pepper seeds and mince garlic.
The pieces are evenly sized.
2
Heat oil in a wide pan over medium-low heat. Add onion and peppers; cook for 12 minutes, stirring often.
Onion is translucent and peppers begin to soften.
3
Add zucchini and garlic; stir for 3 minutes. Add tomatoes and salt, then simmer uncovered for 20 minutes, stirring regularly. Serve hot.
Vegetables are tender and sauce clings to them without a watery pool. For storage, refrigerate within 2 hours at 4°C or below; if the surroundings exceed 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content