Hungarian Lecsó

Step 1

Slice each onion from root tip to root tip into half-moons about 1/4 inch thick (so the layers stay connected), creating curved strips that look like parentheses.

Step 2

Slice each bell pepper lengthwise from stem to tip into strips about 1/2 inch wide, removing the stem and white core as you go, so you have long pepper planks.

Step 3

Pour 3 tablespoons olive oil into a large skillet and place it over medium heat for 60 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 4

Add the sliced onions to the hot oil and stir continuously until they look soft and translucent with light golden edges, about 5–6 minutes.

Step 5

Add the sliced peppers to the onions and stir continuously until they soften and begin to release their juices, about 5 minutes.

Step 6

Pour in the 14 oz can of crushed tomatoes (juice and all) and stir once to combine with the peppers and onions.

Step 7

Sprinkle 1 teaspoon salt and 0.5 teaspoon pepper over the surface and stir gently until the salt dissolves, about 30 seconds.

Step 8

Reduce heat to medium-low and simmer uncovered, stirring once every minute, until the peppers are very soft and the liquid has reduced by about half, 8–10 minutes.

Step 9

Taste a spoonful of the stew and add a pinch more salt or pepper if needed, then serve hot in bowls.