Moroccan side dish made with roasted bell peppers and fresh tomatoes.
Set your oven to broil
Split the tomatoes in half (length-wise) and use a box grater to grate the inside of the tomato into a bowl to extract the pulp of the tomato, set aside. If you don't want to do this, you can just dice your tomatoes.
Cut the bell peppers in half (length-wise) , de-seed, and set on a lined (parchement paper) sheet pan. Put the bell peppers in the oven (place in the middle rack) and remove them once they start to get charred on the tops
Heat a pan to medium heat, after 3 minutes add the olive oil and onion, cook onions until they turn translucent. Finely chop the garlic cloves and add in once the onions are translucent. Add the tomato pulp and lower heat to medium-low so the mix can simmer for 20 min. Add your spices (cumin, paprika, and salt)
Put the bell peppers in a large ziplock bag and close it, trapping air inside so that the bell peppers can sweat. Once they do, you'll be able to easily take off the skins. Open the bag and carefully remove the burnt skin.
Chop your bell peppers into strips and add to the sauce. Remove from heat and let cool-down before serving. Enjoy!