Bring a large pot of water to a boil. Place the tomatoes in the boiling water for 4 minutes and use a slotted spoon to transfer to a cutting board to cool. When cool enough to handle, peel the skins and scoop out the seeds. Set aside.

In the bowl of a food processor, combine the bread olive oil, garlic, basil, fennel, paprika, half of the green peppers, half of the onion, and half of the cucumber. Add the tomatoes. Process until the mixture is smooth. Add the remaining green peppers, onion, cucumber and cherry tomatoes. Pulse to achieve your desired consistency. Transfer to a bowl and refrigerate for 1-2 hours before serving.