• 3 red bell peppers
• 450gr / 1lb ripe tomatoes, peeled and cut into pieces
• 4 garlic cloves, crushed
• 1 tablespoon fresh coriander leaves, chopped
• 1 teaspoon harissa paste (red chili paste)
• 1 teaspoon sugar
• 1 lemon cut into wedges
• Olive oil
• Salt

Cut the peppers in half lengthwise and remove the stems and seeds, them cut them into 3/4-inch (2-cm) pieces. Fry them in the oil on very low heat, turning them over until they are soft. Add the garlic and cook until the peppers are slightly browned. Then add the tomatoes, harissa paste, salt, and sugar. Simmer, uncovered, for about 25 minutes, until the tomatoes are reduced to a thick, jammy consistency. Sprinkle with coriander leaves.

Serve with bread and lemon wedges.