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Delicious Garden Fresh Tomato and Vegetable Pisto Recipe

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Ingredients

Adjust Servings:
4 tomatoes
2 medium onions
3 garlic cloves
2 green peppers
1 red pepper
2 courgettes
2 tablespoons olive oil add more if necessary
1 teaspoon sugar
salt to taste
pepper to taste

Nutritional information

74.5
Calories
34 g
Calories From Fat
3.8 g
Total Fat
0.6 g
Saturated Fat
0 mg
Cholesterol
9.8mg
Sodium
9.7 g
Carbs
2.5 g
Dietary Fiber
5.9 g
Sugars
1.9 g
Protein
187g
Serving Size (g)
8
Serving Size

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Delicious Garden Fresh Tomato and Vegetable Pisto Recipe

Features:
    Cuisine:

    Posted for ZWT5 from http://www.euroresidentes.com. Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. The site suggests making a sandwich of baguette, Spanish omelet, and Pisto manchego-served warm or cold. Sounds good to me. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favorite simple dish cooked and served all over Spain. If you want to add basil or oregano, the site suggests trying it. I am guessing at the number of servings as it does not say and it really depends upon whether you use it as a condiment or not.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Tomato and Vegetable Mix (Pisto Manchego),Posted for ZWT5 from Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. The site suggests making a sandwich of baguette, Spanish omelet, and Pisto manchego-served warm or cold. Sounds good to me. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it’s name, Pisto Manchego) but is nowadays a favorite simple dish cooked and served all over Spain. If you want to add basil or oregano, the site suggests trying it. I am guessing at the number of servings as it does not say and it really depends upon whether you use it as a condiment or not.,Russ and I love all things related to ratatouille so this was destined to be a winner. I have thyme and parsley going nuts in my garden right now, so cooked some thyme in it, then finished the dish with a large handful of chopped parsley-otherwise no changes to the recipe. Piggies that we are, we ate half warm tonight as a side and will eat the other half tomorrow cold (almost my most favourite way to eat ratatouille-like dishes).


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    Steps

    1
    Done

    Boil Some Water.

    2
    Done

    Dip the Tomatoes in Boiling Water to Loosen the Skin, Then Peel Them and Cut Them in to Small Pieces.

    3
    Done

    Peel and Slice the Onions and Garlic.

    4
    Done

    Clean and Slice the Peppers and Courgettes.

    5
    Done

    Put the Olive Oil Into a Frying Pan, and Gently Fry the Garlic and Onions For 2 to 3 Minutes on Medium Low Heat.

    6
    Done

    Add the Peppers and Turn Up the Heat to Medium.

    7
    Done

    Cook For Five Minutes, Stirring All the Time.

    8
    Done

    Add the Courgette, Stir and Cook For Five More Minutes and Then Add the Tomatoes.

    9
    Done

    Cover the Pan, and Simmer For About 15 Minutes.

    10
    Done

    Add a Teaspoon of Sugar; Salt and Pepper to Taste.

    11
    Done

    Turn Up the Heat and Stir Well.

    12
    Done

    If the Pisto Has Too Much Liquid, Let It Boil Away but Keep Stirring So That None of the Ingredients Stick to the Bottom.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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