Roast the bell peppers over an open flame, under a broiler, or in a 425°F oven until the skins are charred and blistered.
Transfer the peppers to a bowl and cover for 10 minutes. Peel away the skins, remove the seeds, and slice the peppers into thin strips.
Heat the olive oil in a large skillet or wide saucepan over medium-low heat.
Add the garlic and cook for about 1 minute until fragrant, being careful not to brown it.
Stir in the chopped tomatoes, roasted peppers, paprika, cayenne, salt, black pepper, and cumin if using.
Bring the mixture to a gentle simmer.
Reduce the heat to low and cook uncovered for 60–75 minutes, stirring occasionally.
Continue simmering until most of the liquid has evaporated and the mixture becomes thick, rich, and spreadable.
Taste and adjust seasoning if needed.
Allow the matbucha to cool slightly before serving warm, at room temperature, or chilled.
