pisto manchego
Pisto Manchego
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

Pisto manchego is a hearty Spanish stew with rich and juicy flavors from seasonal vegetables, including tomato, bell pepper, onion and zucchini.

Course: Main Course
Cuisine: Mediterranean, Spanish, Vegan, Vegetarian
Servings: 4 people
Author: Nisha Ramesh
  • 3 cloves garlic , finely chopped
  • 2 onions , finely chopped
  • 1 green bell pepper , diced
  • 1 red bell pepper , diced
  • 5 tomatoes , peeled and seeded
  • 2 zucchini , diced
  • ½ cup extra virgin olive oil
  • Salt
  • Black pepper , freshly ground
  1. Crush the tomatoes.
  2. Heat the extra virgin olive oil over medium heat in a large Dutch oven. Reduce the heat and brown the garlic and onion for 15 minutes over low heat, stirring regularly.
  3. Add the bell peppers and cook for another 15 minutes, stirring regularly.
  4. Finally add the zucchini and crushed tomatoes.
  5. Season with salt and pepper.
  6. Cover and simmer on low heat for 1 hour 40 minutes, stirring gently and regularly.
  7. At the end of cooking, remove the lid, increase the heat slightly and cook for another 20 minutes or until the liquid is evaporated.
  8. The tomatoes must still be juicy, but without the remaining liquid released by the other vegetables. All the ingredients must be well incorporated.
  9. Serve immediately.
Recipe Notes
  • Pisto manchego may be served hot or cold, often with fried eggs or sausages. Sometimes it is served as a tapa covered with pieces of Serrano ham.