Moroccan Tomatoes and Pepper Salad

Roast the green peppers over the BBQ and keep turning them so you roast all the sides of the peppers. Once peppers are roasted, place in a sealable bag or a bowl with a plastic wrap for 10-15 minutes, the heat will help steam the peppers and it will help to remove the charred skin afterwards. Let them cool.

Dice the peppers and reserve. Cut the tomatoes in quarters and grate them. In a frying pan, put the oil over medium high flame, when hot, add the garlic and spices and let cook for 1 minute and then add the tomato paste and the grated tomatoes. Let this mixture cook for 15 minutes on medium heat. Stir from time-to-time. Add the peppers, let this simmer for another 15 minutes.

You can eat this salad warm or cold, I usually serve it with pita bread and keftas for dinner or lunch or with pita chips.