This Matbucha from Morocco is a very simple dip to pull together. Tangy tomatoes and roasted red peppers are slowly stewed together until rich, vibrant and super-charged with flavour. It's the perfect vehicle to dip and scoop flatbreads and vegetables.
Roast the red peppers in a very hot oven, or over a flame or on a hot grill until charred. Remove and cover briefly to allow sweating. Remove and discard the skins and seeds, then chop into small dice.
In a pan, heat the oil over a medium heat until just hot. Add the garlic and fry briefly before adding the tomatoes, pepper, chilli, salt, sugar and paprika. Stir well, then bring to a simmer. Reduce the heat to low and gently cook for 1hr 15 mins, covered and around 15 minutes with the lid off – the matbucha will reduce and the liquid evaporate. Be careful during final cooking to stir frequently to avoid sticking.
Remove the matbucha from the heat and let cool to room temperature completely.
Serve at room temperature as part of a larger mezze feast or simply on its own with some flatbreads. You can refrigerate, but it tastes better if you let it come back to room temperature.
To make things more luxurious, you can drizzle over and stir in 1/3 cup good quality extra virgin olive oil (yes, 1/3 cup!) it's delicious.