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Slow-Cooked Vegetables with the Taste of a Spanish Kitchen
A classic Spanish vegetable stew made with tomato, peppers, onion and courgette, slowly cooked with olive oil.
Its rounded flavour and low acidity make it ideal as a side dish, a tapas base or a versatile ingredient for eggs, fish and meat.
Pisto is one of Spain’s most familiar vegetable dishes, built around ripe tomato and vegetables cut into small, even pieces.
Green pepper, red pepper, onion and courgette are cooked together with olive oil to create a soft texture and a naturally rounded flavour.
The tomato gives body and colour, while the vegetables add sweetness, freshness and depth.
The result is balanced and comforting, without the sharp acidity sometimes associated with preserved tomato-based dishes.
Serve warm beside grilled pork, lamb, chicken, white fish or roasted potatoes.
Spoon over toasted bread for a simple tapa, use beneath grilled vegetables or serve with rice, couscous or pulses for a complete vegetable dish.
Pisto is traditionally excellent with fried or poached eggs.
It also works in omelettes, baked eggs, savoury pastries and filled vegetables, bringing colour and flavour without requiring a separate sauce.
Use as a base for cod, hake, meatballs, slow-cooked meats or vegetable stews.
It can also enrich pasta sauces, rice dishes, croquettes and gratins, making it a practical ingredient for both simple and refined dishes.
Tomato, onion, green pepper, courgette, olive oil (9%), red pepper, sugar, garlic, salt and acidifier (citric acid).