Bring 4 cups of water to boil. Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for 3 minutes. Drain the water and peel the tomatoes.

Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, jalapeño pepper, and garlic. Cook the vegetables, stirring every 10 minutes to prevent scorching. Cook for about 45 minutes to 1 hour or until the vegetable liquids have reduced.

Add vegetable oil, salt and paprika and continue cooking, stirring often, until the tomatoes and peppers are jammy, about 45 minutes to one more hour.

Serve the matbucha with pita or challah. Leftovers will hold in the refrigerator for 5 days.