For the letcho, chop the onion and sauté in a little olive oil until translucent. Remove the seeds from the peppers, quarter them and cut them into strips, press the garlic cloves and fry everything briefly with the onions.
Add the tomato pieces and the strained tomatoes, possibly add a little water. Season with salt, pepper, oregano and basil, cover and bring to the boil.
The whole thing should then simmer until the peppers are soft and the whole thing has a nice, not too liquid consistency. If there is too much liquid, simply remove the lid so that the letcho can thicken.
Finally, season again and round off with a squeeze of lemon juice.