Matbucha

Ingredients

• 2 lbs tomatoes
• 1 lb red bell pepper
• 3 garlic cloves, quartered
• 3 dried chilies (optional)
• 1 1/2 teaspoons hot paprika
• 1/3 cup olive oil
• 1 teaspoon salt

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 seads.

4. 4

   Cut Tomatoes in chunks.

5. 5

   Peel the skin from the Bell Peppers and remove the seads 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

    Refridgerate and serve cold.