Moroccan Roasted Pepper and Tomato Salad with Cumin and Garlic

What you need

• 3 red bell peppers
• 400 g (one 14 oz can) canned whole peeled tomatoes, with their juice
• 3 cloves garlic, finely chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 5 sprigs flat-leaf parsley, leaves chopped
• 2 tbsp fresh coriander, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 230 °C (450 °F) and set the peppers on a lined baking tray.

2. 2

   Roast the peppers, turning them once or twice, until the skins are blistered and charred in spots, 25-30 min.

3. 3

   Put the hot peppers in a bowl, cover with a plate and leave them for 10 min to loosen the skins.

4. 4

   Peel off the skins, remove the stems and seeds, and cut the flesh into 1 cm (1/2 in) dice.

5. 5

   Break up the tomatoes with a fork in a bowl, keeping some small chunks.

6. 6

   Warm the olive oil in a wide pan over medium heat and stir in the garlic for 30 seconds, until fragrant but not browned.

7. 7

   Add the tomato paste, cumin and paprika and stir for 30 seconds.

8. 8

   Add the tomatoes with their juice and the diced peppers. Season with 1/2 tsp salt.

9. 9

   Simmer uncovered over medium-low heat, stirring often, until most of the liquid has cooked off and the mixture is thick and spoonable, 15-20 min.

10. 10

    Stir in the parsley and coriander and taste for salt.

11. 11

    Serve warm or at room temperature with bread, or chill for up to 3 days and serve cold.

Imported from yumelise.fr. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.