Mabbuha / matbucha / stewed bell pepper and tomato salad

A bit fruity, sweet, sour and picante with a creamy texture. While it goes with many kinds of dishes, I like pairing it with an eggplant omelet for breakfast.
This is a recent WOW dish for me, and something I make repeatedly to have on hand. Adapted from a recipe by Ta-im, an Israeli restaurant in Tokyo, published in Ryori Tsushin [The Cuisine Press] May 2018 issue.

Whole recipe:
309 calories; 6.4 g protein; 25.0 g fat; 34.5 g carbohydrate; 2.7 g net carbs; 287 mg sodium; 0 mg cholesterol; 10.7 g fiber

1/6 recipe:
52 calories; 1.1 g protein; 4.2 g fat; 6.1 g carbohydrate; 2.7 g net carbs; 48 mg sodium; 0 mg cholesterol; 1.8 g fiber

1/8 recipe:
39 calories; 0.8 g protein; 3.1 g fat; 4.6 g carbohydrate; 2.7 g net carbs; 36 mg sodium; 0 mg cholesterol; 1.3 g fiber
<Ingredients>

(Enough for 6-8 small servings)
Approx. 500 g (2-3) red bell peppers (510 g in photo), which yield 300+ g roasted, peeled and seeded
Approx. 300 g tomatoes in total
      1 ripe tomato (131 g in photo)
      170-200 g canned tomatoes (170 g in photo)
1 clove garlic
1-2 hot peppers (2 Thai peppers in photo)
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp paprika powder
1/2 tsp shiokoji salted rice malt
1 tbsp olive oil

<Directions>
1.

Roast bell peppers.
Turn from time to time to prevent them from bursting.
Cool in container to catch juice.

When cool enough to touch, skin and seed while saving all juice, and cut into 3-4 cm pieces.
Here, 510 g bell peppers yielded 332 g (including juice) after peeling and seeding.

2.

Meanwhile, skin tomato and dice.
Finely chop garlic.
Remove seeds (optional) of Thai peppers, and chop.

3.

Heat oil, and saute garlic on low heat until fragrant.

Add all remaining ingredients other than shiokoji, including juice from roasted bell peppers, and simmer on low to medium low heat for 90 minutes, stirring occasionally to prevent burning at the bottom.

Taste, and add shiokoji salted rice malt if necessary.

<Notes>

• Keeps in fridge for at least several days.
• Sodium content of this dish depends on canned tomatoes. Figure above is when using a product that contains 104 mg sodium per 100 g, but there are products with much lower sodium content. Using only fresh tomatoes or canned tomatoes without added salt is a better option for a reduced-sodium diet.
• The nutritional figures above include numbers of shiokoji, a salt substitute packed with umami. Shiokoji (or salt) may not be needed at all, depending on saltiness from canned tomatoes. So wait to add shiokoji or salt until the very end.