Matbucha

Directions

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