Algerian Roasted Bell Pepper Salad with Garlic and Baguette

Preheat your oven to a high temperature of 450 degrees Fahrenheit (230 degrees Celsius). Line the whole peppers with aluminum foil to prevent any mess. Roast the peppers in the oven until their skin is completely charred and black, and they become tender, taking anywhere from 30 to 45 minutes. You may need to flip the peppers halfway through the cooking time.

Remove the roasted peppers from the oven and let them rest for 10 minutes to allow the heat to dissipate. Once cooled, carefully peel off the charred skin and remove the stem and seeds from each pepper. Cut the peppers into small, half-inch pieces.

Heat a skillet over medium heat and add a generous amount of olive oil. Add the onion to the skillet and cook, stirring constantly, until it becomes soft and translucent, approximately 5 minutes. Introduce the minced garlic into the skillet and stir in a pinch of salt and pepper. Add the chopped peppers and diced tomato to the skillet, stirring occasionally, until the tomato is soft and the mixture is well combined, around 5 minutes.