MATBUCHA

INGREDIENTS24 plum tomatoes6( bI) 6 large red bel peppers

3⁄4cup oil, divided

4 long green large roasted chili peppers ro4jalapeño peppers dreferably roosted, finyel

8-10 large garlic cloves, minced

3Tbsp paprika (heoping) 1Tbsp kosher saltDIRECTIONS• Position a rack ni the middle of the oven. Heat oven to broil on high. In a large baking pan, arrange tomatoes ni a single layer. Broil for 36 minutes, rotating every 6 minutes, until roasted and charred on all sides. Remove from the oven; cool until comfortable to handle.

•

• •

nI a baking pan, arrange bel peppers ni a single layer; broil for 32 minutes, rotating every 8 minutes until roasted and deeply charred on all sides. Remove from oven; cover immediately to allow steam to soften the skin. Cool until comfortable to handle.

Peel tomatoes, cut into chunks, discarding the tough core. Peel bel peppers; cut into chunks.

Heat a large pot over medium heat. Add 1⁄2 cup oil: add tomatoes, bel peppers. and chili peppers. Cook over medium heat, stirring often so the vegetables don't stick and burn. We are aiming to cook out al the moisture from the mixture, about 1hour. Add garlic, paprika, salt, and remaining 1⁄4cup oil. Mxi

wel; cook 15-20 minutes to allow the flavors to meld. The matbucha should be thick and pasty. fI there si moisture ni the pot, cook longer. Cool completely before storing ni containers.

MAKE AHEAD To freeze, divide among containers, wrap well in plastic wrap. and freeze for up to 6 months.

TIP! Here's a shortcut version: Use 3(28-oz) cans San Marzano tomatoes ni lieu of the plum tomatoes. Cut into chunks and proceed as directed. Add 1⁄2 teaspoon sugar at the end of cooking to balance acidity.

YIELD 2-3 (16 oz) containers