Place Bell Peppers on a cookie sheet and roast in the oven at 350 degrees until the skins have browned. Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off. Cut tomatoes in half and squeeze out the juice and seeds. Cut tomatoes in chunks. Peel the skin from the bell peppers and remove the seeds and stem. Cut bell peppers in chunks. Add all ingredients to a soup pot and pour oil over top. Bring contents to a boil, and then turn down to a medium heat. Cook covered for 2 hours. Remove cover and cook uncovered until most of the liquid has evaporated. Stir occasionally to prevent burning. Refrigerate and serve cold.
Ready in 5½ hours