Matbucha

This recipe is really easy and really good! Lasts about a month in the fridge and can easily be doubled or tripled.

Ingredients:

1 28 oz. can whole tomatoes
1 green or red pepper
4 cloves garlic, crushed
sprinkle of salt
splash of olive oil

Cook tomatoes, uncovered, on medium-low flame until saucy, about 20 minutes, smashing with fork every so often. Add garlic, salt and oil, and continue cooking until all liquid is evaporated.

Cut pepper into quarters. Roast on broil, skin side up, until skin turns black. Remove from oven. When cool, peel off skin and strip peppers. Combine with tomato mixture.

Serve with challah.

Recipe courtesy of Malka Wolman

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