(Roasted Pepper and Tomato Salad)
This traditional recipe from my family is simply delicious. It used to be served on the first night of Rosh Hashanah, but became so popular that it is now also a regular on our Shabbat (or any other Holiday) table.
3 or 4 red Bell peppers
29 oz (800 g) canned diced tomatoes
2 garlic cloves, chopped
½ cup olive oil
1 tsp sugar
Preheat oven at 450°F (240°C, th.8). Place peppers on a cookie sheet covered with aluminum foil. Roast for 15 minutes, or until skin of pepper is black on all sides (turn peppers once or twice). Remove peppers from the oven, and wrap them immediately in a newspaper or a plastic bag. Let them cool for 1 hour. Peel peppers, and cut them into small pieces. While peppers are still cooling, combine in a medium saucepan diced tomatoes with garlic, salt, and sugar. Cook uncovered on medium heat for at least 20 minutes, stirring from time to time. Add peppers, and reduce heat to very low .Cook another 1h 30 minutes, stirring from time to time, or until water completely evaporates. The longer it cooks, the better it tastes. Add olive oil and let simmer 5 more minutes. Remove from heat. Serve cold.
Tip: instead of fresh peppers, it is also possible to use 24 oz (600 g) canned roasted peppers. In that case, rinse briefly roasted peppers under hot water before cutting them.