- 1 tbsp vegetable oil
- 4 onions
- pinch of sugar
- 3-4 paprikas medium
- 800 g tomatoes fresh, peeled
- salt & pepper to taste
- Peal the onion, chop it into smaller cubes. Clean the paprika, chop it in cubes and strips. Make sure to remove the seeds from paprika.
- In a wider dish (frying pan, lower pot) fry the onion on a little bit of oil. You can add a bit of sugar but that is not a must. The dish is prepared in a wide frying pan so the liquid evaporates faster and the vegetables keeps its desired hardness. When the onion turns yellow add the paprika. Add a bit of water, but be careful not to put it too much because the paprika itself will release its water.
- When the paprika softens, add the content of a big can of pelat, 500-700 grams will be enough. It is desirable to chop the pelat a little bit. Mix it on a light fire until the liquid is out (or very little left). At the end put pepper, of course by choice, depending on weather you like it spicy or not.