Total Time
5hrs 20mins
Prep 20 mins
Cook 5 hrs

This is an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It is usually served with Challah which is dipped into the salad.

Ingredients Nutrition


  1. Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
  2. Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
  3. Cut tomatoes in half and squeeze out the juice and seeds.
  4. Cut tomatoes in chunks.
  5. Peel the skin from the bell peppers and remove the seeds and stem.
  6. Cut bell peppers in chunks.
  7. Add all ingredients to a soup pot and pour oil over top.
  8. Bring contents to a boil, then turn down to a medium heat.
  9. Cook covered for 2 hours.
  10. Remove cover and cook uncovered until most of the liquid has evaporated.
  11. Stir occasionally to prevent burning.
  12. Refrigerate and serve cold.
Most Helpful

This is so delicious! The aromas of the roasting peppers and then the simmering peppers, tomatoes, and garlic were faboulous! Thanks for a great recipe!

*sweetomato* September 26, 2008

have made this twice now and can highly reccommend it. the first time i made exactely as written... it was the first time i had prepared an israeli dish and was curious as to what it was like. the second time i used roma tomatoes as, the first time the tomatoes i used went to mush then nothing (british tomatoes in winter i am afraid). I found with the roma tomatoes, second time round it was better. Second time I also added a teaspoon of sugar and the same amount of good quality balsamic vinegar but ommitted the paprika and it was very good. we used it as a type of condiment (immagine a sweet pepper chutney). i think it would be good on bruschetta topped with mozzarella. really glad i tried it. thanks

scimietta99 February 16, 2008