2 green bell peppers

1 medium jalapeno

2 large cans diced tomatoes (400g each) (12oz each)

1 clove garlic, minced

2 tbsp sugar

1 tsp chilli powder

1/2 tsp salt

1/3 cup sunflower oil

1 tbsp paprika

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• Roast the bell peppers. Seed the peppers and peel off the charred skin. For instructions on how to roast bell peppers, see How to Roast Peppers. Chop the roasted skinned pepper flesh.

• Seed and chop the jalapeno, 

• In a saucepan, combine diced tomatoes, roasted bell peppers, chopped jalapeno, garlic, sugar, chilli pepper, and salt. Bring to a simmer over medium high heat.

• Reduce heat to around medium low, till the matbucha is cooking at a medium and constant simmer. Stir every ten minutes to make sure it doesn't start to stick to the bottom of the pan. Let the mixture cook for 65-75 minutes till most of the liquid has reduced and the mixture is quite thick

• In a small bowl, whisk together oil and paprika.

• Pour the seasoned oil into the pan and stir.

• Let the matbucha cook for about 30 minutes more, stirring every 5 minutes. Towards the end of cooking, taste the mixture and adjust seasoning as desired.

• Remove the matbucha from heat and allow to cool completely. The salad is best served at room temperature or chilled.

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Serving suggestions:

As a starter dip with Greek salad and fresh crusty baguettes or crudités

As a topping for Bruschettas

Could be used as a sauce for pasta