Delicious easy everyday meal to accompany steamed garlic rice, or sauté potatoes and a fried or poached egg....
Pisto:6-8 (Leftovers freeze perfectly for next time):Ingredients:300g courgette
150g red pepper
150g green pepper
300g onion
100g olive oil (I use 75g)
500g chopped tin tomatoes
teaspoon salt
pepper
Preparation:First weigh out all the veg, IMPORTANT place only half the veg in THX (heaviest bits in first, I cut onion in 4, courgettes in 3, peppers too) and blitz 5 seconds speed 4, put aside and blitz the other half 5 seconds speed 4. Don't overdo the chopping, use the spatula anti clockwise as you chop to achieve optimum results
Place all chopped veg in THX and add olive oil, program 15 mins Temp Varoma, reverse, spoon soft.
Then add tomato, salt and pepper, program 20 mins Temp Varoma, reverse, spoon soft. Place basket over the hole to allow it to evaporate.
Photos:Tips/Hints:Leave it in a dish, it keeps its heat well, and make the steamed rice without washing the THX, it makes a lovely orangey coloured garlic rice!
