Spanish Vegetable Stew (Pisto Manchego)

Peel and finely chop the onion. Wash the green and red bell peppers, then dice them into 1/2-inch pieces.

Wash the zucchini and cut it into 1/2-inch cubes. Peel and mince the garlic cloves.

If using fresh tomatoes, blanch them in boiling water for 1 minute, then peel and dice; otherwise, have 28 ounces of crushed tomatoes ready.

Heat the olive oil in a large Dutch oven or deep skillet over medium heat.

Add the onion and sauté for 5 to 7 minutes, until translucent.

Add the diced green and red peppers and cook, stirring occasionally, for 10 to 12 minutes, until they start to soften.

Stir in the zucchini and garlic and cook for another 8 to 10 minutes, until the zucchini is tender but still holds its shape.

Add the tomatoes, then season with salt and freshly ground black pepper to taste. Stir to combine.

Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 30 to 40 minutes, stirring occasionally, until the sauce has thickened.

Remove from the heat and let it rest for a few minutes before serving.