Matbucha (Spicy Moroccan Tomato Dip)

Roasted Red Peppers 
-1 Traditionally, this recipe is made with roasted peppers. I skipped this step for my recipe, but here's how to prep them if you want to add them. Roast the red peppers in a 400 F degree oven for about 30-35 minutes, flipping halfway. They should be charred all around. You can also watch them closely under a broiler, or roast them over a flame.  
-1 Once they're roasted and cool enough to handle, peel off the skins and stem and finely chop the peppers. 
-1 Score your tomatoes by cutting an X shape across the top. Place them in a large bowl and cover them with boiling water for 20 minutes. This will help soften the skin to peel it off. 
-1 Peel the skins off of the tomatoes, then finely dice the tomatoes. Be sure to discard the stem and any rough parts. 
-1 In the meantime, finely dice the garlic and hot peppers.
-1 Heat a large pot over medium heat and add in two tbsp of olive oil. Add in the garlic and peppers and saute together for 5-6 minutes. 
-1 Add in the chopped tomatoes (and the peppers if using) and give it a mix. Cover the pot over a medium/low and let the mix cook down for about 30 minutes. Be sure to stir every 5-10 minutes. 
-1 In a small bowl, combine the oil and paprika and mix together.
-1 After the tomatoes have cooked down a bit, add in the paprika oil to the pot with 1/2 tsp salt and 1 tsp sugar. You can adjust the salt at the end to your liking- I used about 1 tsp total.
-1 Cover the pot and let it cook down for 60-90 minutes on low, stirring every so often. 
-1 Once the tomatoes have cooked down completely to a jammy dip, adjust salt to your liking. I like to drizzle another 1-2 tbsp of olive oil over the top. 
-1 Serve cold or at room temp. Leftovers can be refrigerated for up to 2 weeks.
-1 To freeze, I like to portion the dip into three small ziplocks and freeze it for up to 3 months. Let defrost in the fridge before serving.