Preheat the oven to 450°F and roast the peppers on a roasting pan until charred, turning every 10 minutes, for 20 to 30 minutes. Put them in a paper or plastic bag for a half hour (this helps loosen the skin), then peel, remove the seeds and juice, and slice in long slivers. 

In a large skillet over medium heat, warm the oil with the garlic and add the peppers and the 6 chopped tomatoes, slowly cooking uncovered for about an hour, stirring occasionally, until the liquid evaporates. Add the coriander, cumin, salt and pepper, and a pinch of sugar and adjust the seasonings to taste.

To serve, arrange the salad on an attractive flat plate. Garnish with the remaining tomato, sliced thinly, and a sprinkle of cilantro.

Excerpted from King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World.