This is known as a “cooked salad.” Serve it on its own to begin a meal, as a dip with fresh pita bread or as an accompaniment for grilled eggplant or tofu.
Dice peppers. Heat 2 or 3 tablespoons oil in a large skillet. Add garlic and chiles and sauté over medium-low heat for 30 seconds. Add peppers and stir briefly over heat.
Add tomatoes, paprika, salt and pepper. Cook uncovered, stirring often, until mixture is thick, about 15 to 20 minutes if using fresh tomatoes or about 10 minutes if using canned ones. Stir in remaining olive oil, if desired. Taste and adjust seasoning. Serve in a shallow bowl at room temperature.
* Instead of fresh peppers, you can use roasted jarred peppers.
* Instead of fresh tomatoes, you can substitute a 28-ounce can diced tomatoes, drained.