Matbucha (A Tomato Based Salad Of Moroccan Origin)

Directions

1. Peel the tomatoes by plunging them into boiling water and then into cool water. Cut in half and squeeze the juice out by squeezing the tomatoes through your hands (I recommend doing this in the bottom of your sink as they squirt!)
2. Cut the tomatoes into chunk sized pcs and put in a medium sized saucepan. Dice the onions, red and green peppers. Add in the spices and sliced mushrooms. Dice garlic and add in. Pour oil on top with a free hand. Cook, uncovered, over a high flame to bring to a rapid boil. Then, lower the flame and cook covered, till most of the liquid has evaporated. Stir once in a while to prevent boiling.
3. Serve cool, as an appetizer. Good eaten with fresh challah. It is as spicy as you make it, but naturally sweet due to the tomatoes. My kids really love it.
4. (btw' you can prepare a large amount and freeze)