The wonderful Matbucha needs a body guard, because every person who passes by needs to taste it. I the dish is served for dinner half empty. The best way to eat it is with a slice of white bread
10 beautiful red tomatoes
2 red peppers
2 green peppers
3 thinly sliced garlic cloves
1/2 cup olive oil
1 full tsp. Moroccan Paprika
Sugar according to taste
Water if necessary
Ground black pepper
1. Roast the peppers by cutting them in half, taking out the seeds, arranging the halves in pan covered by baking paper. Bake for 30 minutes at medium heat, take the peppers out and put them in a nylon bag for half an hour and then peel and rinse.
2. Boil water, make an X on each tomato and throw into the water for 2 minutes and peel.
3. Cook tomatoes cut into cubes in a pan for 2 minutes. Add water if necessary.
*4. Grind the tomatoes and put back into the hot pan, add the peppers cut into quarters and cook for 30 minutes on low fire; then add the garlic, the spices, the oil and the sugar and cook for 1 1/2 hours more. Mix occasionally and check tastes.