Matbucha

Method

• step 1

  Score the tomatoes and blanch in boiling water for 1-2 mins – you’ll need to do this in batches. Peel, halve and scoop out the seeds. Char the red peppers on an open flame or under a hot grill until the skins have softened and are dark. Peel, halve and remove the seeds. Blend the tomatoes and peppers together to a chunky consistency.

• step 2

  Put a paella pan or something similarly wide over a medium heat and add the olive oil. Gently fry the garlic and chillies for 1-2 mins or until soft. Add the paprika and aleppo pepper flakes, and cook for another 3 mins until fragrant.

• step 3

  Add the tinned tomatoes and the tomato and red pepper mixture. Bring to a boil then lower the temperature, simmering gently. Cook for 30 mins until all the liquid has reduced – this will take longer if you don’t use a wide pan. Allow to fully cool and then refrigerate. When ready to serve, spread the matbucha onto a plate and drizzle with olive oil.