Matbucha - Tomato and Pepper Spread

👨‍🍳 Method

1. 1
   Put the tomatoes, the peppers, the garlic and the sugar in a pot and bring to a boil. Turn down to medium heat and simmer 10 minutes, until the tomatoes break down and release their liquid.

   ⚙ SimmeringStovePot

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
2. 2
   Mash the tomatoes and the peppers with a spoon.
3. 3
   Mix the oil, paprika, smoked paprika, cumin and salt in a small bowl and add to the pot. Turn down to low and simmer 60–75 minutes, stirring every 10 minutes, until the liquid evaporates, the texture is jammy and red oil floats on top.

   ⚙ SimmeringStovePot

   💡The secret is patience: low heat, a long time, and frequent stirring so the matbucha doesn't stick to the bottom.
4. 4
   Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.