Tunisian Spicy Tomato and Pepper Dip (Matbukha)

Ingredients

• about 450 g Tomatoes
• 2 medium Bell Peppers
• 4 cloves Garlic
• 1/4 cup Olive Oil
• 1 tsp Harissa Paste
• 1/2 tsp Paprika
• 1/4 tsp Cumin
• 1/2 tsp Salt
• 1/2 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the about 450 g Tomatoes and 2 medium Bell Peppers on a baking sheet. Roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven and let them cool enough to handle.
2. 2Once cooled, peel the skin off the tomatoes and bell peppers. Remove the seeds from the bell peppers. Roughly chop the peeled tomatoes and peppers.
3. 3While the vegetables are cooling, mince the 4 cloves Garlic.
4. 4Place a large, heavy-bottomed pot over medium heat. Add the 1/4 cup Olive Oil and heat until it shimmers, about 1 minute.
5. 5Add the minced garlic to the pot and sauté for about 1 minute, until fragrant. Do not let it burn.
6. 6Add the chopped roasted tomatoes and bell peppers, 1 tsp Harissa Paste, 1/2 tsp Paprika, 1/4 tsp Cumin, 1/2 tsp Salt, and 1/2 tsp Sugar to the pot. Stir everything together.
7. 7Bring the mixture to a simmer, then reduce the heat to low. Cook, uncovered, for 30-40 minutes, stirring occasionally. The mixture should thicken, and the flavors will meld together. You'll know it's ready when it looks like a thick dip.
8. 8Remove the pot from the heat. Let the Matbukha cool slightly for about 10-15 minutes before serving. It can be served warm or at room temperature.

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