Tomato and Peppers Stew
A colorful, nutritious Hungarian-inspired stew featuring fresh tomatoes, peppers, and zucchini. Ready in just 40 minutes, it’s high in fiber, rich in plant-based protein, and perfect as a vegetarian or sausage-added option. Serve with rice or a fresh baguette for a satisfying meal.
Equipment
- 1 tablespoon olive oil
- 1 Dutch oven or heavy-bottomed pot
- 1 Knife
- 1 cutting board
- Measuring cups and spoons
Ingredients
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tablespoon fresh thyme chopped
- 6 roma tomatoes quartered
- 2 banana peppers cut into squares
- 1 green bell pepper cut into squares
- 1 zucchini cut into squares
- 1 cup smoked sausage cubed (optional)
- 1 cup tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Vegetables: Start by washing all your vegetables thoroughly under cold running water. Peel the onion and chop it finely into small pieces to ensure it cooks evenly. Mince the garlic cloves carefully, avoiding any bruising to preserve their aromatic flavor. Cut the roma tomatoes into quarters, remove any excess seeds if you prefer a less watery stew, and chop the zucchini, green bell pepper, and banana peppers into bite-sized squares. Having everything prepped before cooking ensures a smooth and stress-free process.
- Heat the Cooking Oil: Place a heavy-bottomed Dutch oven or large pot on medium heat. Add one tablespoon of olive oil and allow it to warm for a minute. You want it hot enough to sizzle but not smoking. The olive oil will act as the flavor carrier, ensuring that the onions and garlic release their aroma fully. This is a crucial step for developing a rich base for the stew.
- Sauté the Onions: Add the chopped onions to the heated oil. Stir them gently and let them cook for 3 to 4 minutes until they become translucent and slightly golden at the edges. Cooking onions slowly helps release their natural sweetness, forming a flavorful foundation for the stew. Be sure to stir occasionally to prevent burning or sticking.
- Add Garlic and Fresh Herbs: Once the onions are soft, add the minced garlic and chopped fresh thyme. Cook these together for about 2 minutes, stirring frequently. The garlic should become fragrant but not browned, as overcooking can make it bitter. The fresh thyme will infuse a subtle earthy aroma that complements the peppers and tomatoes perfectly.
- Incorporate Tomato Paste and Sausage: Stir in one tablespoon of tomato paste, ensuring it coats the onions and garlic evenly. This deepens the flavor and adds a rich, slightly sweet undertone to the stew. If you are using smoked sausage, add one cup of cubed sausage now. Cook everything together for 5 minutes, allowing the tomato paste to caramelize slightly and the sausage to release its smoky flavor into the base.
- Add the Vegetables: Next, carefully add the chopped peppers, zucchini, and quartered tomatoes to the pot. Stir gently to mix all the vegetables with the seasoned onion, garlic, and tomato paste base. This step ensures that every piece absorbs the flavors evenly. Take your time to layer the vegetables rather than just dumping them in, which helps maintain their texture.
- Pour in Tomato Sauce and Seasonings: Add one cup of tomato sauce to the pot, followed by one teaspoon of sweet paprika and one teaspoon of smoked paprika. Stir everything thoroughly so that the spices distribute evenly. This combination gives the stew its classic Hungarian color and flavor. Taste lightly and add salt and freshly ground black pepper according to your preference.
- Simmer to Perfection: Cover the pot with a lid and reduce the heat to low. Let the stew simmer gently for 15 to 20 minutes, stirring occasionally. The vegetables should become tender yet still retain a slight crunch, and the flavors should meld beautifully. Avoid overcooking, as this can make the vegetables mushy and dull the vibrant color.
- Final Taste Adjustment: After simmering, remove the lid and taste the stew. Adjust seasoning as needed, adding a pinch more salt or pepper to enhance the natural flavors of the vegetables. If you like a richer flavor, you can add a splash of olive oil before serving.
- Serve and Enjoy: Spoon the Hungarian Lecho into bowls or onto plates. Serve immediately with a slice of fresh baguette, steamed rice, or your preferred side. The stew is warm, aromatic, and full of color, making it perfect for a satisfying family dinner or meal prep. Enjoy the comforting aroma and the balanced mix of tender vegetables, fragrant herbs, and smoky undertones.
Notes
- This stew is highly versatile: omit the sausage to make it fully vegetarian or vegan.
- Use ripe, in-season vegetables for the best flavor; fresh summer tomatoes and peppers make a big difference.
- For a spicier kick, try adding a pinch of chili flakes or hot paprika.
- Adjust the cooking time to your preferred vegetable texture—slightly crunchy or fully tender.
- Leftovers taste even better the next day as the flavors continue to meld.
