One of the biggest stars of Friday night dinner in my house is definitely the Matbucha. My mama makes this tomato and pepper mezze especially for Friday, and by 5pm (after 2–3 hours of cooking) the whole house is filled with an intoxicating peppery-garlicky smell. I wait until my mama is off-guard and sneak a preview with a piece of Challah. She uses fresh tomatoes, but in this recipe I’ve swapped them for canned. It works just as well and saves an hour of cooking.