The Pisto Crock Pot (spanish pisto recipe with slow cooker) is delicious. It has been a luxury feel the aroma of vegetables and tomato spreading through the house all afternoon 🙂 I already wanted to eat ratatouille well done, simmer. The Crock Pot is electric so I have not had to worry about monitoring stove, or remove, or anything… It has been cooking without my attention this spanish pisto to accompany dinner.
It is very easy to prepare and the crock pot can make more quantity and reserve (or freeze) spanish pisto for other days. Sure the flavor of the day after this spanish pisto recipe with slow cooker, more concentrated yet, will be increased to today deligh.
- 3 Spring onions
- 1 red pepper
- 1/2 green pepper
- 1 courgette
- 1 can crushed tomatoes (800 gr / 1 kg) or 1 kg of ripe tomatoes
- 1 small can of tomato paste (optional)
- 2 cloves garlic
- 2 bay leaves
- Olive oil “virgen extra”, salt, sugar (optional, Smoked Sweet Spanish Paprika “Pimenton de la Vera”)
I indicated some quantities but we know the practical kitchen is not math… that one day have a courgette, as you put it around, you have half because half… much better, tastier and varied, but we will not stop cooking this recipe for Spanish Pisto with Crock Pot because we lack any quantity or ingredient, right? And if you like one, then add it 😉
To start preparing this Pisto Crock Pot cut up our clean vegetables teeny well (very important to remove before the seeds and white ribs peppers).
If your crock pot is not prepared to sauté directly to the fire, you can sauté the whole garlics before in a pan with enough olive oil (you have to make a small cut and squash slightly so that they get more flavor) and the chopped onion, adding the bay leaves. If the recipient of your crock pot itself is prepared to sauté obviously you can do it directly there.
When the onions are sautéed and start transparency without reaching a toast, add the remaining vegetables. At this point if we want to give a special flavor is when we add the smoked paprika “de la Vera” (just a small amount). Stir the ingredients and let the fire a few minutes. If we cover will soften quicker. We note that if the oil has been “absorbed” by the onion we should replenish before adding the remaining ingredients.
If you are using a pan to sauté the vegetables pass them to the crock pot once the vegetables have lost its raw texture (actually better the more time you spend on the sauté, but if we have no time we’ll let have just done in the next stage).
Once done, add the crushed tomatoes sieving (trying not to bring water) and tomato paste (optional). Obviously we can do it with whole ripe tomatoes prepared by us or packaged whole, chopping, removing skin and pips with a sieve or colander, and the maximum water dripping.
Add the sugar at about 2-3 tablespoons, depending on the brand or acidity of the tomatoes (then we can rectify) and salt. We again stir well. We program the timer 4 hours in “low” or I.
If you are at home I recommend that the last hour you observe the ratatouille (especially vegetables, depending on how poached we have previously left them) to adjust some more time if necessary depending on the power of your crock pot. If we see also necessary, we can give the final touch by removing the lid of the pot and adding 1/2 hour with the “high” or II power in order to reduce the tomato and remove all water that could be possible, always checking during this time.
If you are not at home, you can simply program it this time (3-4 hours depending on the amount and strength of your crock pot) and at the time of heating, take the lid off and select high power to evaporate if it has been some water left due to the slow cooking with the lid on.
An accompaniment to give place to your dishes with meat, fish or fried eggs.
Honestly, spanish pisto recipe with slow cooker is a luxury for the senses… smell, flavour, color…
I have not tried the option of preparing a Crock Pot Ratatouille directly, without doing the sauté prior step, but I’ll try someday to see how it goes. The truth is that for some reason vegetables are slow cooked in a slow cooker pot rather than meat. If you already have tried it, let me your feedback in the comments and tell us how it was doing it that way. Thanks!