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.
- 2 lbs tomatoes
- 1 lb red bell pepper
- 3 garlic cloves, quartered
- 3 dried chilies (optional)
- 1 1⁄2 teaspoons hot paprika
- 1⁄3 cup olive oil
- 1 teaspoon salt
- Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
- Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
- Cut tomatoes in half and squeeze out the juice and seeds.
- Cut tomatoes in chunks.
- Peel the skin from the bell peppers and remove the seeds and stem.
- Cut bell peppers in chunks.
- Add all ingredients to a soup pot and pour oil over top.
- Bring contents to a boil, then turn down to a medium heat.
- Cook covered for 2 hours.
- Remove cover and cook uncovered until most of the liquid has evaporated.
- Stir occasionally to prevent burning.
- Refrigerate and serve cold.
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!
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