Using the tip of a sharp knife, score a shallow 1" long X at the bottom of each tomato. Add tomatoes to the water and cook until skins begin to peel away about 1 - 3 minutes.
Using a slotted spoon, transfer tomatoes to a large bowl and let sit until cool enough to handle.
Peel the skin of the tomatoes and roughly chop.
Heat canola oil in a large saucepan over medium-low heat.
Add the garlic and jalapenos and cook, stirring often, until the garlic is lightly golden, 3-5 minutes. Reduce the heat to low.
Add the peeled tomatoes, paprika, sugar, salt, and pepper.
Cook for about 1- 1.5 hours, stirring occasionally to prevent it from sticking to the bottom of the pan. Cook until most of the liquid has evaporated.
The Matbucha is ready when it reaches a jam-like consistency.
Let it cool and keep refrigerated.