John Myers
Ingredients for 4 servings:
- 4 m.-sized onion(s)
- 750 g bell pepper(s)
- 750 g tomatoes
- e.g. olive oil
- n. B. sugar
- e.g. salt and pepper
- e.g. tomato paste
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
vegan
Finely dice or chop the onions. Deseed the bell peppers and cut into thin, but not too fine, strips. Remove the stems from the tomatoes and then dice them finely. Fry the onions in olive oil until translucent – do not let them brown. Add the bell pepper strips and fry until they soften slightly. Then add the tomatoes and simmer uncovered, but do not allow the bell pepper strips to become too soft. Season to taste with sugar, salt, and pepper, and add tomato paste for flavor and consistency, if desired. Notes: The ratio of bell peppers to tomatoes should be 1:1. The ratio to onions can be varied slightly according to taste. For the bell peppers, you can use red, yellow, or green peppers in any proportions. If you use only red peppers, the lecsó will also be red. It is more visually appealing to use a certain amount of yellow and green peppers as well.
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