Matbucha Salad

Bring a pot of water to a boil. Make sure it's large enough to accommodate the tomatoes comfortably.
Score the bottoms of the tomatoes with a shallow "X" using a sharp knife. This will help the skin to peel off easily.
Carefully, using a spoon, place the tomatoes in the boiling water for about 30 seconds to 1 minute. You will notice the skin starting to loosen.
Use a slotted spoon to transfer the tomatoes immediately to a bowl of ice water. This stops the cooking process and makes the skin contraction, helping it to separate from the flesh.
Once the tomatoes are cool, use your fingers or a knife to peel away the skin starting from the scored "X." The skin should come off easily.
Dice the peeled tomatoes.

Heat the olive oil over medium heat in a large skillet or pan.
Add the chopped peppers and jalapeños and cook for 5-7 minutes until they start to soften.
Add the sliced garlic and continue to sauté for another minute until fragrant.
Stir in the diced tomatoes, paprika, sugar, cumin, salt, and pepper.
Reduce the heat to low and let the mixture simmer, uncovered, for about 1 1/2 to 2 hours, stirring about every 10-15 minutes.
The matbucha should have a jam-like texture. Taste the matbucha and adjust the seasoning, sugar, or spice levels as needed.
Once cooked, let the matbucha cool to room temperature before serving.