from Lester Darazs

¼ cup extra light olive oil (or lard, or what ever shortening preferred)
4 cups of onions, coarsely chopped
6 cups of white Hungarian (Gypsy) peppers, or bell peppers, cut to about 1” pieces
8 cups of vine ripened tomatoes blanched and peeled, chopped to I” pieces
2 tsp salt, l tsp coarsely ground black pepper, 1 tbsp of Hungarian paprika.
1 pint tomato juice
1 Ring of Polish sausage, or Hungarian sausage, or Chorizo
2 Tbsp sugar
2 teaspoons or more crushed chile, optional
In a large nonstick pot (about 6 qt) sauté the onions in the olive oil, under lid, until the onions are slightly limp, about 8-10 mm. med.

Heat. Do not brown.

Add paprika and stir quickly to coat all the onions with the paprika, and quickly add the tomato juice, all of the tomatoes, stir to just mix, and spices and sugar, stir and add the rest of the ingredients. Stir to mix it all up, and cover, Cook for about 30 mm on medium heat, stir occasionally to keep from burning on the bottom, reduce heat to low and simmer partly covered for another 30-45 mm, or until the Lecsó gets to the desired consistency.

Adjust to taste.