Matbucha (Slow-Cooked Tomato & Pepper Dip)

Ingredients

• 6 ripe tomatoes (about 900 g / 2 lb), or one 800 g (28 oz) can whole peeled tomatoes
• 3 roasted red peppers from a jar, drained (about 250 g / 1 1/4 cups chopped), or 3 fresh red peppers, roasted and peeled
• 6 cloves garlic, thinly sliced
• 60 ml olive oil (1/4 cup)
• 1 tbsp sweet paprika
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• 1 small hot pepper, finely chopped, or 1/4 tsp chili flakes (optional)

Steps

1. Fresh tomatoes: cut a small X in the bottom of each, drop into boiling water for 1 minute, then into cold water. Slip off the skins, cut out the cores and roughly chop. Canned: crush them with your hands and keep the juice.
2. Chop the roasted peppers into small pieces.
3. In a wide pot over medium-low heat, warm the olive oil with the garlic (and the hot pepper, if using) until fragrant and just turning golden, 2 to 3 minutes. Don't let it brown.
4. Add the tomatoes, peppers, paprika, sugar and salt. Stir and bring to a gentle simmer.
5. Turn the heat to low and simmer uncovered for 1 to 1 1/2 hours, stirring every 10 minutes or so and more often toward the end, until the liquid has cooked off and it is thick, jammy and glossy with oil. A spoon dragged across the bottom should leave a clear trail.
6. Taste and adjust: more salt, a pinch more sugar if the tomatoes were sharp, or a little more paprika.
7. Cool to room temperature and spoon into a jar. Serve at room temperature with challah, pita or crackers.