Score the tomatoes with an “X” on the bottom and blanch them in boiling water for about 30 seconds, then transfer to an ice bath. Peel off the skins and finely chop or grate the tomatoes into a bowl.

If you’re not using jarred roasted peppers, roast the red bell peppers over an open flame or under a broiler until charred on all sides. Place them in a bowl and cover with a plate. Let them steam for 10 minutes, then peel, remove the seeds, and chop.

Heat the olive oil in a large skillet over medium heat. Add the chopped garlic and cook for 1–2 minutes, until fragrant but not browned.

Stir in the chopped tomatoes, roasted peppers, tomato paste, cumin, sweet paprika, salt, and cayenne. Mix well.

Lower the heat to a gentle simmer and cook uncovered for 1½ to 2 hours, stirring every 10–15 minutes. The mixture should slowly reduce, thicken, and darken in color. It's ready when it’s thick, jammy, and the oil begins to separate slightly from the tomato mixture.

Taste and adjust seasoning if needed. For extra richness, you can stir in a little more olive oil at the end.