Matbucha

1. 1

   Place bell peppers on a cookie sheet and roast in the oven at 350u00b0F 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.

No additional tips available.