Spanish & Portuguese · Lunch · Dinner
Pisto
Pisto manchego
A slow-simmered Spanish stew of sweet onions, peppers, zucchini and ripe tomatoes, cooked down until soft, jammy and full of flavour. It is light, colourful and good warm or at room temperature.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 4
Calories come from: Carbs 48% · Fat 42% · Protein 10%
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Ingredients
For 4 servings- 2 tbsp27 gExtra virgin olive oil
- 2 medium220 gOnions, finely chopped
- 3 cloves9 gGarlic cloves, minced
- 1 large165 gGreen bell pepper, diced
- 1 large165 gRed bell pepper, diced
- 2 medium400 gZucchini, diced
- 5 medium600 gRipe tomatoes
- 1 tsp6 gSalt
- 1/4 tspBlack pepper, ground
- 1 tspSmoked paprika (optional)
- 1/2 tspSugar, to balance acidic tomatoes (optional)
Steps
- 1
Cut a small cross in the base of each tomato, dip in boiling water for 30 seconds, then peel, deseed and chop them.
- 2
Heat the olive oil in a large, wide pan over medium-low heat.
- 3
Add the onions and cook gently for 10 minutes, stirring often, until soft and translucent.
- 4
Stir in the garlic and cook for 1 minute until fragrant.
- 5
Add the green and red peppers and cook for 10 minutes, stirring occasionally, until softened.
- 6
Add the zucchini and a pinch of the salt, and cook for 8 minutes until it starts to soften.
- 7
Stir in the chopped tomatoes, the remaining salt, the black pepper and the smoked paprika if using.
- 8
Simmer uncovered over low heat for about 25 minutes, stirring now and then, until the liquid has reduced and the vegetables are very tender.
- 9
Taste and add the sugar if the tomatoes are too sharp, then adjust the seasoning.
- 10
Rest for 5 minutes before serving warm or at room temperature.
Swaps, storage and make-ahead
Swaps
- Swap the fresh tomatoes for a 400 g can of chopped tomatoes when good ripe ones are out of season, simmering a little longer to reduce.
- Add a diced eggplant along with the zucchini for a heartier, more traditional version.
- Use sweet paprika instead of smoked paprika for a milder, less smoky flavour.
- For a fuller meal, top each serving with a fried or poached egg, which keeps it vegetarian but no longer vegan.
Storage
Cool and refrigerate leftovers within 2 hours in an airtight container for 3 to 4 days, and reheat gently until steaming hot or let chilled portions come to room temperature briefly before serving. It can be frozen for up to 3 months, though the zucchini will turn softer after thawing.
Make ahead
Pisto tastes even better the next day, so you can make the whole dish a day ahead and refrigerate it. You can also chop the onions, peppers and zucchini and peel the tomatoes up to a day in advance, keeping them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (398 g) | Per 100 g | |
|---|---|---|
| Calories | 148 kcal | 37 kcal |
| Protein | 4.1 g | 1 g |
| Carbohydrates | 19.3 g | 4.8 g |
| of which sugars | 11.5 g | 2.9 g |
| Fiber | 5.4 g | 1.4 g |
| Fat | 7.6 g | 1.9 g |
| of which saturated | 1.1 g | 0.3 g |
| Sodium | 603 mg | 152 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
