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."
photo by JustJanS photo by JustJanS
photo by JustJanS
Ready In:




  • Boil some water.
  • Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces.
  • Peel and slice the onions and garlic.
  • Clean and slice the peppers and courgettes.
  • Put the olive oil into a frying pan, and gently fry the garlic and onions for 2 to 3 minutes on medium low heat.
  • Add the peppers and turn up the heat to medium.
  • Cook for five minutes, stirring all the time.
  • Add the courgette, stir and cook for five more minutes and then add the tomatoes.
  • Cover the pan, and simmer for about 15 minutes.
  • Add a teaspoon of sugar; salt and pepper to taste.
  • Turn up the heat and stir well.
  • 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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  1. 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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