Pour the canned tomatoes into a large, deep sauce pot over a low flame and simmer for one hour, stirring every 8-10 minutes with a wooden spoon, scraping any bits that get stuck to the bottom.
Cut the bell pepper in half and remove the seeds. Place cut side down on a broiler pan lined with foil. Flatten pepper halves gently.
Place jalapenos on broiler pan with bell pepper halves. Broil until black and charred. (5-10 minutes for the bell pepper, 10-15 minutes for the jalapenos) The jalapenos will need to be turned over to evenly broil both sides half way through cooking.
Place the hot, charred peppers in a heat proof bowl and cover . Cool in the bowl until they are able to be handled, 10-15 minutes.
After one hour of simmering tomatoes, add salt and oil. Stir until oil has been absorbed, about one minutes.
Peel, seed and chop peppers into a ¼ inch dice. Add to tomato sauce, stir to combine. Continue to simmer for 10-15 minutes.
Cool and refrigerate. Serve with bread (challah or pita).
This can also be made in a slow cooker on low for 4-6 hours. Peppers still need to be cooked and added separately.