Burn your peppers on the stovetop until the skin is completely black. Then, while they're still hot, put the peppers in a jar. Close the container. They can alternatively be placed on a plate covered in plastic wrap. Give the pepper three to five minutes to steam. After rinsing the skin to remove any charred particles, pull it off. Remove the stalk and seeds from the peppers by cutting them (keep the seeds for a spicier dish). Set aside after cutting into strips.
Bring water in a big pot to a boil. On the bottom of the tomatoes, cut an X. Look below.
30 seconds in the boiling water with the tomatoes. They'll become mushy and difficult to peel if you leave them out for too long. To stop cooking, remove the tomatoes and place them in a big dish of ice water. Peeling off the skin will be simple.
Add the tomatoes, garlic, and sugar to a medium pan. For ten minutes, cook on low heat.
Add the salt, paprika, chopped peppers, and olive oil. 90 minutes should pass while the matbucha cooks over medium-low heat, stirring occasionally to keep it from sticking to the pan's bottom. When it achieves a paste-like consistency, it is finished. Cool completely before serving.