For the lecho vegetables, blanch the tomatoes, then peel, remove the stalk and cut into small pieces. Cut the bell bell pepper into strips.
Finely chop the onion and garlic and fry in oil until translucent, then add the chopped tomatoes and peppers and fry briefly. Pour in about 500 ml of water.
Stir in tomato paste, season with oregano, salt and pepper, add sugar and simmer on low heat for about 20 minutes.
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