Ingredients

• 3 cubanelle peppers
• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• ¼ cup olive oil
• 3 cloves garlic, thinly sliced
• 1 14.5-ounce can “petite diced” tomatoes
• 1 teaspoon harissa

To Serve

• 1 baguette, sliced ½-inch thick
• Olive oil
• Salt

Procedure

Heat the oven to 450 degrees F.

Place the peppers on a baking sheet with a lip lined with a Silpat.  Roast for 40 minutes, turning the peppers every 10 minutes while cooking.

When the peppers are charred, put them in a deep bowl and cover tightly with plastic wrap.  Allow to come to room temperature, then pull off the skin, and remove the seeds and stems from the peppers.

In a sauce pot, heat the olive oil over medium heat, and put the garlic in to poach for a couple of minutes, just to soften but not darken, while you slice the peppers into thin strips.  Add the peppers into the oil, along with the can of tomatoes and the harissa.  Season with salt.

Bring the liquids to a boil, cover, lower the heat, and simmer for 1 hour.

Meanwhile, make the baguette toasts.  Line the baguette slices up on a baking sheet, and drizzle lightly with olive oil, and sprinkle lightly with salt.  Place in a 375 degree F oven to 15 to 20 minutes.