Recipe for making lecho

Here is a simple recipe for making lecho:

Ingredients:

1.5 kg diced tomatoes
500 g sweet pepper (you can use a combination of red and yellow), diced
2 medium onions, finely chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1/2 teaspoon salt (to taste)
1/2 teaspoon sugar (to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper (optional, to add spice)
1/4 teaspoon dried ogedapo or thyme
1/4 teaspoon red wine vinegar (optional)

Instructions:

Heat a little olive oil in a large frying pan or saucepan over medium heat.

Add the finely chopped onion and fry it until soft.

Add the finely chopped sweet pepper and continue cooking until the vegetables are tender.

Add the chopped garlic and tomato paste, stir and cook for another 2-3 minutes.

Gradually add the chopped tomatoes, salt, add sugar, pepper, ogedapo (or thyme), and red pepper (if you want the lecho to be sharper). Mix it up.

Reduce the heat and simmer the lecho under the lid at a low boil for about 40-50 minutes, until the vegetables are soft and the mass thickens.

If desired, add red wine vinegar for a brighter taste.

Before serving, check the taste, adjust the seasonings if necessary.

Serve the lecho hot or cold as a side dish or an addition to various dishes.

Lecho is great for baking with eggs, as a topping or just as a sauce for pasta. Enjoy your meal!