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
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
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 draft, 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.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use eggplant instead of part of the zucchini.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Pisto one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Pisto?
Cut vegetables into similar small pieces.
What can I substitute in Pisto?
Use eggplant instead of part of the zucchini.
Can I prepare Pisto ahead?
Prepare the measured ingredients for Pisto one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
