Pisto Manchego

The method

Step by step

1. 1

   Dice the yellow onion, green bell pepper, and red bell pepper into uniform 1/2-inch pieces.

   Cook’s note: Uniformly dicing vegetables ensures even cooking and a more appealing presentation in the final dish.

2. 2

   Cut the zucchini into similar 1/2-inch pieces.

   Cook’s note: For a slightly firmer texture, you can cut the zucchini into larger chunks.

3. 3

   Mince the garlic cloves finely.

   Cook’s note: Using a garlic press can save time, but mincing by hand often yields a more potent garlic flavor.

4. 4

   Heat the olive oil in a large pot or deep skillet over medium heat until shimmering.

   About 2 min

   Cook’s note: A large pot provides ample space for the vegetables to cook evenly without steaming.

5. 5

   Add the diced yellow onion and bell peppers to the pot and sauté, stirring occasionally, until they become tender and translucent, about 8-10 minutes.

   About 10 min

   Cook’s note: Allowing the onions and peppers to soften fully at this stage builds a sweet and aromatic base for the stew.

6. 6

   Stir in the diced zucchini and continue to cook for another 5-7 minutes, until it begins to soften slightly.

   About 7 min

   Cook’s note: Avoid overcooking the zucchini at this stage, as it will continue to cook during the simmering process.

7. 7

   Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until it becomes fragrant.

   About 1 min

   Cook’s note: Garlic burns quickly, so keep a close eye on it and stir continuously to prevent bitterness.

8. 8

   Pour in the canned crushed tomatoes, then add the sugar, salt, and black pepper. Stir all the ingredients together thoroughly to combine.

   About 2 min

   Cook’s note: The pinch of sugar helps to balance the acidity of the tomatoes, enhancing the overall flavor profile.

9. 9

   Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes.

   About 25 min

   Cook’s note: A low simmer allows the flavors to meld beautifully and the vegetables to become exceptionally tender without breaking down too much.

10. 10

    Uncover the pot and continue to cook for an additional 5-10 minutes, stirring occasionally, until the vegetables are very tender and the sauce has thickened to your desired consistency.

    About 10 min

    Cook’s note: If the sauce is too thin, remove the lid and increase the heat slightly to allow more liquid to evaporate.

11. 11

    Taste the pisto and adjust the seasoning with additional salt and pepper if needed.

    Cook’s note: Always taste before serving; a final seasoning adjustment can elevate the dish significantly.