Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)

4 pounds peppers (red, green or yellow; about 8 to 10 depending on the size)
One 28-ounce can whole tomatoes, drained or 2 pounds ripe red tomatoes (about 4 to 6, depending on the size)
¼ cup olive oil
2 tablespoons white wine
½ teaspoon ground coriander
½ teaspoon cumin
Salt to taste
1 tablespoon tomato paste
1 tablespoon fresh chopped chives
½ teaspoon hot cayenne pepper
2 tablespoons fresh lemon juice
1 cup chopped fresh cilantro

Nutritional Information
- Nutritional analysis per serving (8 servings)
  128 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 3 grams protein; 358 milligrams sodium

8 servings or about 4 cups

Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.

1 hour