Lecsó

Method

Heat the sunflower oil in a large, heavy-bottomed pan over medium heat. Slice the onions into rings and cook gently for 8-10 minutes until softened and translucent, stirring occasionally. Remove the seeds and membranes from the peppers, slice them into rings, and add to the onions, cooking for a further 5 minutes. Stir in the paprika powder and caraway seeds, coating everything evenly, then cook for 1 minute to toast the spices. Roughly chop the tomatoes and add them with their juices, along with salt and black pepper, then simmer uncovered for 20-25 minutes, stirring occasionally, until the vegetables are very soft and the sauce has thickened. Serve hot as a main course with crusty bread or alongside grilled sausages, or allow to cool and serve as a side dish.