Best Tomato And Vegetable Mix Pisto Manchego Recipes

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Pisto Manchego (Spanish Vegetable Stew) image

This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!

Provided by Luis Luna

Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup olive oil, divided
6 medium tomatoes - blanched, peeled, and chopped
1 teaspoon white sugar
a generous pinch of salt
2 cloves minced garlic, or more to taste
2 medium green bell peppers, chopped
2 medium zucchini, sliced
1 medium onion, chopped
1 tablespoon olive oil
4 large eggs

Steps:

Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
Divide vegetable stew amongst 4 plates and top each with a fried egg.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 17.8 g, Cholesterol 186 mg, Fat 36 g, Fiber 4.8 g, Protein 10 g, SaturatedFat 5.9 g, Sodium 92.8 mg, Sugar 10.6 g

PISTO MANCHEGO

Pisto Manchego image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Anonymous

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g

TOMATO AND VEGETABLE MIX (PISTO MANCHEGO)

Tomato and Vegetable Mix (Pisto Manchego) image

Posted for ZWT5 from http://www.euroresidentes.com. 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.

Provided by WiGal

Categories Lunch/Snacks

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

4 tomatoes
2 medium onions
3 garlic cloves
2 green peppers
1 red pepper
2 courgettes
2 tablespoons olive oil, add more if necessary
1 teaspoon sugar
salt, to taste
pepper, to taste

Steps:

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.