Roasted Red Peppers

1. Traditionally, this recipe is made with roasted peppers. I skipped this step for my recipe, but here's how to prep them if you want to add them. Roast the red peppers in a 400 F degree oven for about 30-35 minutes, flipping halfway. They should be charred all around. You can also watch them closely under a broiler, or roast them over a flame.
2. Once they're roasted and cool enough to handle, peel off the skins and stem and finely chop the peppers.
3. Score your tomatoes by cutting an X shape across the top. Place them in a large bowl and cover them with boiling water for 20 minutes. This will help soften the skin to peel it off.
4. Peel the skins off of the tomatoes, then finely dice the tomatoes. Be sure to discard the stem and any rough parts.
5. In the meantime, finely dice the garlic and hot peppers.
6. Heat a large pot over medium heat and add in two tbsp of olive oil. Add in the garlic and peppers and saute together for 5-6 minutes.
7. Add in the chopped tomatoes (and the peppers if using) and give it a mix. Cover the pot over a medium/low and let the mix cook down for about 30 minutes. Be sure to stir every 5-10 minutes.
8. In a small bowl, combine the oil and paprika and mix together.
9. After the tomatoes have cooked down a bit, add in the paprika oil to the pot with 1/2 tsp salt and 1 tsp sugar. You can adjust the salt at the end to your liking- I used about 1 tsp total.
10. Cover the pot and let it cook down for 60-90 minutes on low, stirring every so often.
11. Once the tomatoes have cooked down completely to a jammy dip, adjust salt to your liking. I like to drizzle another 1-2 tbsp of olive oil over the top.
12. Serve cold or at room temp. Leftovers can be refrigerated for up to 2 weeks.
13. To freeze, I like to portion the dip into three small ziplocks and freeze it for up to 3 months. Let defrost in the fridge before serving.