3 red bell peppers
3 yellow bell peppers
6 medium tomatoes
1 tablespoon finely minced fresh garlic
Freshly ground black pepper
Extra virgin olive oil, optional
Char the peppers over an open flame and place into an airtight container to steam. When peppers are cool, remove the skins and seeds and cut the peppers into thin strips. Blanch the tomatoes in boiling salted water and then plunge them into ice water. Remove the skins and seeds and cut into thin strips.
Place the tomatoes and garlic in a large sauté pan. Add the bell peppers and slowly cook, partially covered over low heat, until the tomatoes begin to give off some liquid. Uncover and continue cooking until most of the liquid has evaporated and the mixture is thick. Season to taste with salt and pepper and just enough sugar to take away any bitterness from the peppers. Drizzle with extra virgin olive oil, if desired. Serve cold with crusty bread and oil-cured North African olives.