Matbucha

Ingredients:

• 1 tbsp vegetable oil

• 1 bell pepper (red or orange, preferably); diced

• 1 jalapeno; deseeded and diced

• 1 large tomatoes; diced (you can totally pass on this but I had a sad tomato laying around)

• 1/2 tsp of kosher salt

• 1/4 tsp of ground cumin

• 2 (15 oz.) cans of diced tomatoes

• 2 cloves of garlic; minced

Heat the oil in a pan over medium heat until just hot. Add the chopped bell pepper and jalapeño, cooking until they begin to soften. Stir in the chopped tomato and let everything sauté together for a few minutes.

Season with salt and cumin, stirring until the cumin is fragrant. Add the canned diced tomatoes and minced garlic, mixing well to combine.

Bring the mixture to a boil, then cover and reduce to a gentle simmer for about an hour. Remove the lid and continue simmering on low for another two to three hours, or until the liquid has reduced by about half.

Take the pan off the heat and let the mixture cool to room temperature. It can be served right away at room temperature, or chilled in the refrigerator and served cold.