Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Base
Vegetables
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Base · About 8 min
- Cook 50 ml olive oil, 200 g onion, diced, 15 g garlic, chopped over medium-low heat 8 minutes.
Vegetables · About 10 min
- Add peppers and zucchini from 300 g zucchini, diced, 300 g bell pepper, diced, 500 g chopped tomatoes, ¾ tsp salt; cook 10 minutes, stirring.
Simmer · About 25 min
- Add tomatoes and salt; simmer uncovered 20–25 minutes until vegetables are soft and sauce thickens.
Check: Look for this result: vegetables are soft and sauce thickens.
Tips
- Cut vegetables into similar small pieces.
- Judge Pisto by the texture and doneness signs in its steps. Your pan and heat affect how long Pisto takes to cook.
Substitutions
- In Pisto, replace part of the zucchini with eggplant.
Storage
- Get perishable Pisto into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pisto within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Pisto to 74°C / 165°F, stirring or turning it for even heating. When Pisto is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Pisto includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pisto becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Pisto one day ahead. For Pisto, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pisto on the day of serving.
FAQ
What matters most when making Pisto?
Cut vegetables into similar small pieces.
What can I substitute in Pisto?
In Pisto, replace part of the zucchini with eggplant.
Can I prepare Pisto ahead?
Prepare the measured ingredients for Pisto one day ahead. For Pisto, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pisto on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
