Matbucha

Method

Halve the tomatoes and peppers, then place them skin-side up on a baking tray and roast at 200C for 25-30 minutes until the skins blacken and blister. Remove from the oven and allow to cool, then peel away the charred skin and roughly chop the flesh. Heat the olive oil in a large pan over medium heat, add the minced garlic and cook for 1 minute until fragrant. Add the roasted tomatoes and peppers along with the cumin and paprika, stirring well. Simmer gently for 15-20 minutes, breaking down the vegetables with the back of a wooden spoon, until the mixture reaches a thick, jam-like consistency. Season with salt and pepper to taste, then transfer to a serving dish and garnish with fresh coriander. Serve warm or at room temperature with bread.