"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."
photo by sweetomato photo by sweetomato
photo by sweetomato
Ready In:
5hrs 20mins
1 Pint




  • 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.

Questions & Replies

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  1. sweetomato
    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!
  2. scimietta99
    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


I am a Jewish Orthodox wife and hopefully soon, a mother to many. My home and kitchen are kosher, and as you many have imagined that can get a bit complicated. With a picky eating husband and significantly different tastes, I have to work hard to make my table a scrumptious place to be. I cook Kosher, and it's sometime a difficult venture, but it's what I know and love. So I use my skills, get a little creative, and create a little Kosher Magic.
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