Ingredients for Tomato And Vegetable Mix Pisto Manchego
- 4 large tomatoes, diced (approximately 4 cups)
- 1 medium onion, chopped (about 1 cup)
- Garlic Cloves
- Green Peppers
- Red Pepper
- 1 medium zucchini, thinly sliced (about 1 cup)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- Salt to taste
- Pepper to taste
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How to Make Tomato And Vegetable Mix Pisto Manchego
- Bring a pot of water to a boil.
- Score an 'X' on the bottom of each tomato. Blanch tomatoes in boiling water for 30 seconds, then immediately transfer to an ice bath. Peel and dice tomatoes into 1/2-inch pieces (approximately 4 cups diced tomatoes).
- Peel and finely chop 1 medium onion (about 1 cup chopped). Mince 2 cloves of garlic.
- Clean and thinly slice 1 green bell pepper (about 1 cup sliced) and 1 medium zucchini (about 1 cup sliced).
- Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Increase heat to medium. Add the sliced bell pepper and cook for 5 minutes, stirring frequently.
- Add the sliced zucchini, stir, and cook for another 5 minutes.
- Add the diced tomatoes, stir well, and bring to a simmer. Cover the pan and cook for 15 minutes, or until the vegetables are tender.
- Stir in 1 teaspoon of sugar.
- Season generously with salt and pepper to taste.
- Increase heat to medium-high. Stir well and cook for 2-3 minutes, allowing excess liquid to evaporate. Be careful not to burn the vegetables.
- Taste and adjust seasoning as needed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
23g
Fat
2g
Carbs
3g
