Rich Tomato and Pepper Sauce – Hungarian-style Lecsó

This rich Hungarian-style lecso has all the delicious flavours of the traditional dish known to Hungarians and one I grew up with. This healthy version is thick in texture and a few additional ingredients that makes this sauce a perfect side dish or condiment.

Growing up when the fresh tomatoes, peppers and onions were harvested, we would make the traditional Hungarian Lecso stew, mainly as part of a main dish with Hungarian Kolbasz and mashed potatoes. This recipe you can find on my blog by tapping this link: Hungarian Tomato and Pepper Stew-Lecso. Like most recipe we try to add a modern twist with the flavours we have grown to love and appreciate.

This delicious Tomato and Pepper Sauce can to added as a side, a condiment, mix it in with rice or pasta. The texture is thick and holds well as a condiment, and if you add it to pasta or rice, I would suggest to add a little tomato juice.

Tips

I like to use Roma, for it’s rich thickness it creates and colour; however, growing up, Mom would use different variety we had in the garden. So with that said, most varieties of tomatoes would work. Just keep in mind, many of the tomatoes contain a lot of water, so the cooking time will be a little longer to get that rich sauce.

Makes a great addition to

• HERB CRISPY CHICKEN CUTLETS
• HUNGARIAN STYLE CRISPY MEAT PATTIES-FASIRT
• EASY CHICKEN BURGER  turkey, or beef
• PAN-SEARED CRUSTED COD WITH LECSO 

Ingredients

Oils: I used an organic sunflower oil, but olive oil can be used; the traditional way was to fry bacon then add your vegetables

Onion and Garlic: are the base of this recipe for sweet pungent flavour

Peppers: I recommend coloured for sweetness and colour; green pepper doesn’t have the same sweetness and if you are unable to find Hungarian pepper, that’s okay, I have substituted with coloured

Tomatoes: as I mentioned above, Roma is the best for a thick sauce.

Tomato paste and juice: this authentic Hungarian paste can be found in European deli’s (also amazon) or you can substitute with 1 tsp paprika and juice is added to create liquid which in turn helps the tomatoes to cook down

Thyme: adds an earthy lemony flavour but subtle

Paprika puree/paste: adds a sweet flavour, and if you don’t have this, simply replace with sweet Hungarian paprika

Seasonings and sugar: salt and pepper for flavour and sugar helps to reduce the acidity and balances the flavours

Parsley: if preferred for garnishing

Instructions

 

 

 

 

 

 

 

 

 

Heat skillet with oil and over medium heat, add onions, and cook for about 4 minutes, then add garlic, peppers and tomatoes. Cook for another 5 minutes, until they become tender.

 

 

 

 

 

 

 

 

 

Then add tomato paste, tomato sauce, thyme, paprika paste, salt, pepper and sugar. Bring to a slow boil then reduce heat to simmer and cook for about 20-30 minutes until it thickens.

Once this sauce has cooked for 20-30 minutes of cooking, the sauce should be thick in texture, and the vegetables are tender. Now you are ready to serve it as you wish. I have a few suggestions I mentioned above.

Storing

This sauce will last up to 4-5 days in the refrigerator. We didn’t freeze lecso as we didn’t need to, we ate it up in one or two sittings. Although, you can freeze it like any tomato sauce, up to 3-4 months. Over the years, Grandma, Mom and myself would jar prepared lecso and enjoy it throughout the winter months. It is a very easy process to do. If you are interested and have questions, please send me an email.

HERB CRISPY CHICKEN CUTLETS

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I would love to hear your feedback with a comment and rating. Thank you, Rose 🙂

HOW TO SERVE THIS DELICIOUS SAUCE

HERB CRISPY CHICKEN CUTLET

Here are two delicious ways to indulge in this rich bold Tomato and Pepper Sauce. The above is with the Herb Crispy Chicken Cutlet and garnished with parsley and thyme. Below is a sandwich with a Portuguese bun and veggies. Yum!!

HERB CRISPY CHICKEN ON A BUN