Dip the tomatoes in boiling water to loosen the
skin, then peel them and cut them in to small pieces.
Peel and slice the onions and garlic.
Clean and slice the peppers and courgettes.
Put the olive oil into a frying pan, and gently fry the garlic and
onions for a couple of minutes. Add the peppers and turn up the heat
a little. Cook for five minutes, stirring all the time.
Add the courgette, stir and cook for five more minutes and then add
the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.
Add a teaspoon of sugar and salt and pepper to taste. Turn up the
heat and stir well. If the pisto has too much liquid, let it boil
away but keep stirring so that none of the ingredients stick to the
bottom.
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