Matbucha

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Ingredients:

• 10-12 Roma tomatoes (I used a blend of large and yellow cherry tomatoes in the photos)
  very ripe, cubed

• 1 - 1 1/2 cups mild olive oil

• 1 Large Poblano pepper
  chopped in large chunks

• 2 dried Arbol peppers

• 3 whole star anises

• Sea salt
  to taste

• 20 fresh garlic cloves
  peeled

• 1 tablespoon sweet paprika
  plus more to taste. Substitute with hot paprika

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Ingredients:

• Warm a pan on medium-low heat and add your tomatoes, olive oil, chili peppers, and star anises

• Season with sea salt and add garlic cloves.

• Cook for 1½ to 2 hours on low heat, frequently stirring and scraping your pan.

• Add sweet paprika and continue cooking until the tomatoes and peppers are soft and the sauce is thick.

• Taste and add more salt as needed.

• I like mine chunky, but you can puree the sauce for a more refined version.

  *Recipe adapted from EREZ KOMAROVSKY (YesChef)