Pisto Manchego

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  2 medium or 220g

• Garlic

  Raw

  3 cloves, minced or 9g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Tomatoes

  Red, ripe, raw, year round average

  4 medium whole or 492g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. 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.
2. 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.
3. Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.
4. Recipe by: Senor (source: https://www.allrecipes.com/recipe/283770/pisto-manchego/)