Using a sharp knife, score each tomato from top to bottom about 6 times around each tomato.

Place all tomatoes in a bowl and cover them completely with boiling water.

Meanwhile, finely chop chilies and garlic cloves using a food processor. Place them into a large heavy-bottom pot.

Once tomatoes are easy to handle, remove the peel by lifting up from the stem and peeling down. Remove the stem and chop into chunks. Place them into the pot.

Bring the pot to the stove over medium heat. Add oil, season with salt and pepper, and mix well.

Cook uncovered for about 15 minutes.

Lower the flame and cover, simmering for about 1.5 to 2 hours. Stir frequently, approximately every 15 minutes.

The mixture should achieve a thick jam-like texture. If needed, cook longer till you achieve this.

Store extra matboucha in containers in the fridge. It can be enjoyed for up to 1 month and even longer!

Enjoy on challah or as a dip for Shabbat. It can also be used in a shakshuka recipe.