Pisto

Pisto is a dish as healthy as it gets. A vegetable stew with some spices and extra virgin olive oil from Spain. Is there anything healthier than that? Probably not.

The best thing about this Spanish pisto recipe is that you can eat it freshly made while it’s warm, reheat it for the next day or even have it cold. It will taste even better overnight.

Of course, one of the main reasons for pisto to be a great dish is the presence of Spanish EVOO, because it is a source of health and wellbeing, as it helps prevent heart diseases and diabetes, amongst many other good qualities!

How to make pisto:

1. In a wide pan or a casserole, add the EVOO from Spain and heat at medium.

2. Chop the onion, the garlic and the green and red peppers, add them to the pan with a pinch of salt and some ground pepper. Sauté for a few minutes until the onion start looking golden.

3. Then, wash the zucchini –it is not necessary to peel it, just get rid of the ends- and chop it in small cubes. Add it to the pan and sauté for 3-4 minutes.

4. Rinse the tomatoes, get rid of the core and cut them in cubes. Add them to the pan, along with some more salt, ground pepper and cumin powder.

5. Lower the heat a little bit and let it all simmer for about 10 minutes.

6. At this point, try the Spanish pisto and, if it tastes too sour for your liking, add a teaspoon of sugar to sweeten it up a bit. You can also add some canned tomato at this step if you see the pisto is too thick and dry, letting it cook for a few more minutes. Or you can make tomato sauce yourself instead, and add it.

That’s how you make a pisto recipe. Easy and delicious! A great side for pisto is an egg fried in Spanish olive oil and a good loaf of bread. Try it, you won’t regret it!

We hope you enjoy this pisto recipe and, if you like tomato-based dishes, try this fried green tomatoes or this incredible tomato soup.