Preheat oven to 180 degrees and line a baking sheet with parchment paper.
Cut the peppers length wise in the middle and remove seeds and stem
Place the peppers, cut side down on the baking sheet and place in the oven for 30 minutes, or until the top is completely wrinkly with black spots and peppers are soft
Remove from the oven and place inside a plastic bag or bowl covered with lid for 30 minutes (or more, if you like)
Remove the peppers, one by one and peel the skin gently with your fingers. Cut them in cubes and set aside.
For the Matbucha salad
Cut the chilli peppers and garlic into finely chopped pieces (or process in food processor)
Grate the tomatoes and mix together with the garlic and chilli peppers (or just add the tomatoes to the processor and pulse together with the rest)
In a wide skillet, heat ¼ cup of olive oil and when hot, gently add the tomatoes, garlic and chili mix
Cook for at least 30 minutes, until almost all fluids are evaporated, occasionally stirring
Add tomato paste, paprika, spicy paprika, sugar, salt and cubed roasted bell pepper, mix well
Simmer on medium-low heat for as long as you can, at least 1 hour until it becomes a thick paste, but can also go for 2-3 hours if it's on low heat. Stir frequently.
Serve in room temperature and keep in an airtight container or glass jar in the refrigerator
Recipe by at https://www.kerenruben.com/vegetarian/matbucha-moroccan-tomato-salad/%20