Lecho

Scroll the tomatoes (3 kg) through a meat grinder or blender.

Simmer the tomato puree over medium heat for 10 minutes.

Then add:

• apple cider vinegar (4 tbsp)
• salt (1 heaping tbsp)
• erythritol (0.5 tbsp)
• vegetable oil (0.5 cup)

Stir and continue to cook the mixture for another 5 minutes.

After that, chop the bell peppers (2 kg) into large pieces or strips and add them to the pot with the tomato sauce.

Finally, top with minced garlic (3-4 cloves).

Simmer all the ingredients covered over medium heat for 15-20 minutes.