5-7 garlic cloves, peeled and cut in half lengthwise
2 green bell peppers, roughly chopped
2 (6 ounce) cans tomato paste
½-1 tablespoons salt
1 tablespoon ground cumin
2 tablespoons sweet paprika
2 tablespoons chicken consomme powder, optional
2 tablespoons cayenne pepper, optional
2 bay leaves
3 ripe beefsteak tomatoes, peeled and rough chopped
4-5 tablespoons harissa
1 (28 ounce) can crushed tomatoes
SaladsGluten FreeVeganVeganPareveEasyShabbatMiddle EastNorth Africa
Preparation
Step 1
Place a large pot over medium-high heat. Add the oil and onions and sauté until translucent and lightly golden, about 10 minutes. Add the garlic and peppers and continue to cook, stirring occasionally, until softened, about 7 minutes.
Step 2
Add the tomato paste, salt, cumin, paprika, chicken consommé powder, and bay leaves, and cook for 5 minutes.
Step 3
Stir in the tomatoes and harissa and cook for another 5 minutes. Add the crushed tomatoes and bring to a boil, then reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the vegetables are very soft and the sauce has reduced significantly. Taste and add more harissa and salt if needed.
