Tomato and pepper puree

Ingredients for 4 servings:

• 2 large red peppers
• 2 large green peppers
• 1 kg tomatoes
• salt and pepper
• e.g. paprika powder
• some olive oil for frying
• Baguette(s) or flatbread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

from North Africa, Maghreb

Preheat the oven to 200°C and bake the whole peppers until the flesh is soft and the skin is blistered black – about 30-40 minutes. Remove from the oven and let cool slightly. Remove the skin, open the peppers, and remove the stems and seeds. Shred the flesh into a bowl. While the peppers are baking, place the tomatoes in a bowl of boiling water. After 2 minutes, remove the tomatoes, peel off the skin, quarter them, and remove the seeds. Continue to chop the flesh into small pieces. Gently heat olive oil in a large pan. The oil should just cover the bottom of the pan. Add the prepared peppers and tomatoes to the oil. Simmer with the lid closed, stirring occasionally, for about 20 minutes, until very soft. Season to taste with pepper, salt, and, if desired, hot or sweet paprika. Serve the puree with fresh baguette or flatbread. The puree is eaten by picking it up with bread. To do this, hold a piece of bread between your thumb and index/middle finger and use it like a pair of tongs. Alternatively, it also tastes great with rice.