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Morrocan Tomato Salad

Rate this recipe 4.1/5 (7 Votes)


  • 1 Can Diced Tomatoes
  • 2 Green Peppers, Diced
  • 4 cloves of garlic
  • 3 T. Paprika
  • Olive Oil
  • Salt & Pepper to taste


Level of difficulty Average
Cost Average budget


Step 1

Heat oil in frying pan over medium heat.Then add garlic cloves and sauté until golden & fragrant.Dice green peppers in medium size squares & add to sautéed garlic. Sauté peppers until no longer hard.

Step 2

Add can of tomatoes and sprinkle with paprika, salt & pepper. Bring to a boil then lower heat stir occasionally and cook until all liquid has evaporated and the tomatoes are shiny red.

Step 3

Serve warm or cold with Challah Bread as a dip.

Freezes well and stays fresh in fridge for up to a week.

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