Source: Enlitened Kosher Cooking by Nechama Cohen

A delicious middle eastern vegetable condiment made with peppers and tomatoes.

Servings

5 fresh tomatoes
1 chopped green bell peppers , seeded and diced
2 whole jalapeno pepper
5 medium garlic cloves , peeled and diced
1 tbsp olive oil
1 tsp paprika
1 tsp black pepper
1 pinch salt

1 Score a large X on the top of each tomato.
2 Scald in boiling water for 20-30 seconds, then plunge into cold water and remove skins. Dice and set aside.
3 Heat olive oil and add the peppers and garlic. Stir over medium heat until soft. Add diced tomatoes. Cook uncovered, stirring often with a wooden spoon, for about 30-35 minutes or until most of the liquid has evaporated.