Preheat the oven to 420°F. Arrange the bell peppers and serrano chilis on a baking sheet lined with aluminum foil.
On the middle rack, roast for a total of 35-38 minutes.
Using tongs, rotate the bell peppers and serrano chili a quarter turn after 15 and 30 minutes.
If the serrano chilies are ready after 30 minutes, remove and set aside.
The bell peppers are ready when puffed and partially blackened.
Transfer to a medium bowl and cover with plastic wrap. Let cool for 30 minutes.
Peel off the skin and discard the stems and seeds. Rinse to remove any remaining seeds.
Finely chop the bell peppers and serrano chilis.
Cook the matbucha:
Heat a non-stick wok-style pan.
Add the olive oil, chopped roasted bell peppers, chopped roasted serrano chili, and garlic. Cook uncovered over medium-low heat for 5 minutes, stirring frequently with a wooden spoon.
Add the tomatoes (with juice), sugar, paprika, salt, and black pepper.
Bring to a boil, then reduce the heat to low and simmer uncovered for 40 minutes, stirring every 5 minutes.
After about 20 minutes, if the matbucha still has large chunks of tomato,
use a wooden spoon to press them down and break them up into smaller pieces.
(Optional: Use a potato masher to break down the large pieces of tomato)
Let the matbucha cool to room temperature. Store in an airtight container in the refrigerator for up to a week.
Serving: Serve at room temperature with fresh challah bread.
Personal notes
This incredible recipe comes from my niece Gili, and it is a total crowd pleaser.
I wrote that it keeps in the fridge for up to a week, but let's be honest, it never lasts more than two days in our house.
Matbucha is a beloved Shabbat appetizer, especially among Israelis with Moroccan roots, and over time,
it has found its way into the hearts (and kitchens) of many Israeli homes.
Traditional recipes simmer for hours, but I prefer Gili's version, just 40 minutes on the stove, and it is full of rich flavor, with small, tender pieces of tomato and pepper.
When I asked Gili exactly how many chilis to use, her answer was perfectly diplomatic: "It depends who is coming to dinner and how spicy they like it!"
So if your guests don't do heat, feel free to skip the serrano chili altogether.
