Hungarian Lecsó with Sour Cream

Score the skin of the tomatoes in a cross and blanch them in boiling water. Once the skin loosens, peel the tomatoes. Dice them.

Dice the bacon and fry it quickly. Finely chop the onion. Add it to the bacon and fry until golden. Add the ground paprika and let it release its aroma. Be careful not to burn the paprika, as it will become bitter.

Cut the sausage into cubes or half-rounds and the bell pepper into thin strips. Add to the pan, stir in the tomatoes, and season with pepper. The tomatoes will release their juice. Cover with a lid and simmer for about 15 minutes until most of the liquid evaporates. Season with more salt to taste if needed. Finally, sprinkle with chopped parsley.