Cuban Style Preserved Bell Pepper with Tomato Sauce
Quarter bell pepper, remove seeds and ribs, rinse and dice. Rinse and finely chop scallions. Peel and dice garlic and onion.
Heat olive oil in a pot and saute onion and garlic for a few minutes. Add pepper and scallions and saute for about 5 minutes on medium heat.
Rinse oregano, shake dry, pluck off leaves and chop finely. Combine tomatoes, vegetable broth, oregano, cumin seeds and sugar and simmer on medium heat for about 20 minutes, stirring often. Season with salt and pepper. Place peppers with tomato sauce into a preserving jar and seal well. Serve as needed.