• 2 bell peppers
  • 3 tomatoes
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 1 red chili pepper, finely diced
  • 3 tbsp. oil
  • ½ cup canned diced tomatoes
  • 1 tsp. salt
  • 1 tsp. brown sugar
  • Pepper


  1. Roast the peppers for 10 minutes at 375°F (190°C). Peel and dice.
  2. Boil a pot of water. Cut two slits in the shape of an “x” on the bottom of each tomato. Drop the tomatoes into the water for 2 minutes, and then transfer them to a bowl of ice water for 2 minutes. Peel and dice.
  3. Heat the oil in a skillet. Saute the onions, garlic and chili pepper. Add the diced bell pepper, tomatoes and canned tomatoes. Simmer 15 minutes. Season with salt, pepper and brown sugar. Simmer another 15 minutes.
  4. Serve with fresh bread, challah or pita.