Ingredients with Measurements:
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 2 green bell peppers, chopped
- 4 medium-sized zucchinis, chopped
- 4 medium-sized tomatoes, chopped
- 1 can of tomato sauce (8 oz)
- 4 cloves of garlic, minced
- 1 tsp of smoked paprika
- 1 tsp of dried oregano
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1/4 cup of olive oil
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium heat.
2. Add the chopped onion and sauté for 5 minutes or until translucent.
3. Add the chopped red and green bell peppers and sauté for another 5 minutes.
4. Add the chopped zucchinis and sauté for 10 minutes or until they start to soften.
5. Add the minced garlic, smoked paprika, dried oregano, salt, and black pepper. Stir well to combine.
6. Add the chopped tomatoes and tomato sauce. Stir well to combine.
7. Reduce the heat to low and let the mixture simmer for 20-25 minutes or until the vegetables are fully cooked and the sauce has thickened.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 600mg
Total carbohydrates: 16g
Dietary fiber: 5g
Sugar: 9g
Protein: 3g
Substitutions for ingredients:
- You can use yellow squash instead of zucchinis.
- You can use canned diced tomatoes instead of fresh tomatoes.
Variations:
- Add diced potatoes for a heartier version.
- Add cooked chickpeas for a protein boost.
- Add sliced mushrooms for extra flavor.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes for even cooking.
- You can make this dish ahead of time and reheat it before serving.
- This dish can be served as a side dish or a main course.
Storage instructions:
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the Pisto con Tomate Frito in a large bowl or on a platter.
- Garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Green salad
- Roasted vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the vegetables are not fully cooked, let the mixture simmer for a few more minutes.
Food safety advice:
- Make sure to wash the vegetables thoroughly before chopping them.
- Store the leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pisto con Tomate Frito is a traditional Spanish dish that originated in the region of Andalusia.
Flavor profiles:
- This dish is savory, slightly sweet, and smoky.
Serving suggestions:
- Serve the Pisto con Tomate Frito as a side dish with grilled chicken or fish.
- Serve it as a main course with crusty bread or rice.
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Region: Spanish