Pisto Manchego

Instructions

1. 1

   Prepare the Vegetables: Ensure the onion, peppers, and zucchini are diced uniformly so they cook evenly. If using fresh tomatoes, blanch them for 30 seconds in boiling water to peel the skins easily before chopping.

2. 2

   Sauté the Aromatics: Heat the olive oil in a large skillet or cazuela over medium-low heat. Add the onions and garlic, cooking gently for 10 minutes until soft and translucent, without browning.

3. 3

   Add the Peppers: Stir in the diced green and red bell peppers. Cook for another 10 minutes until they soften significantly, stirring occasionally.

4. 4

   Cook the Zucchini: Add the diced zucchini to the pan. Season the mixture with a pinch of salt. Cook for 5 minutes until the zucchini begins to yield but still holds its shape.

5. 5

   Simmer the Tomatoes: Pour in the crushed tomatoes and add the sugar (to balance the acidity). Season with salt and pepper. Reduce the heat to low, cover partially, and let it simmer gently for 20-30 minutes until the vegetables are meltingly tender and the oil separates slightly from the tomato sauce.

6. 6

   Serve: Taste and adjust seasoning. Pisto can be served hot, room temperature, or cold. Traditionally, it is served hot with a sunny-side-up fried egg resting on top and a slice of crusty bread.