This is the best dip ever. I serve it on Shabbos with out other dips and it has developed a cult following. You can add a fresh hot pepper if you like things nice and spicy or leave it out if you like it a bit more mild. Serve with challah, rice cakes, crackers, etc.
4 red peppers
¾ cup tomato paste
1 pinch crushed red pepper (spice)
1 pinch salt
¼ cup oil for sauteing
Chop onions and saute in a generous amount of oil
Chop peppers and add to onions, let them go on a low flame for a few minutes
Chop tomatoes and add to the mix, saute for a bit longer
Cover the pot and let it go 10 minutes on a low flame
Close pot and add tomato paste, crushed red pepper and salt.