Roast and peel the peppers (remove the stem first and then slice the peppers in half the long way. Place them open side down on a cookie sheet under the broiler. Once the skin turns black remove them and place in a zip lock bag, one at a time remove a pepper from the bag and take the skin off. Always keep the zip lock sealed. After all peppers are peeled you should add the juice in the bag to the pot).
Blanch the tomatoes and then peel. Chop all into small size pieces. In a fry pan brown garlic and onion in oil, transfer to a sauce pot. Add tomatoed and peppers, salt and pepper and a small amount of crushed pepper to taste.
Stew at a low flame for 2 hours, mix occasionally, when it is one you will notice a change in color and consistency. Let sit then refrigerate. This should be serve warm over fresh crusty French bread.
