Drop the whole tomatoes in boiling water for about 30 seconds. Remove and cool in cold water; the skins should slip off easily. Chop and set aside. Heat the olive oil in a large skillet, and saute the green pepper over medium heat for 10 minutes. Add the chopped tomatoes, cover, and cook for 10 more minutes, stirring occasionally. Add the garlic, salt, and coriander to the tomatoes and peppers, cook for 5 more minutes. Set aside and serve at room temperature.