Directions

1. Grill the skin off the green and red peppers in the oven. Turn over regularly. Once the skin has darkened, let cool. Peel off the skin, and cut in half lengthwise. Remove the stem and the seeds.
2. Meanwhile, boil water in a saucepan. Remove the stems from the tomatoes and make a cross shaped incision on the bottom of each tomato. Immerse each tomato in boiling water for about 20 seconds, remove, and place under cold water. Peel skin off, cut in half, and remove seeds.
3. Cut the peppers, tomatoes and onion into thin strips. In a frying pan, heat a drizzle of olive oil, add onion and gently fry until tender. Add peppers, tomatos, onion, and the crushed garlic. Simmer for about an hour on low heat, stirring regularly. Then add the lemon zest and lemon juice, ground black pepper, cumin, and finely the chopped herbs. Cook it for another ten minutes. Should not be juicy. Season with salt to taste.