In a small saucepan, measure out one teaspoon of oil. If the oil does not cover the bottom of the pan, spray as needed.

Lightly sauté the peppers until very soft, then add garlic to the pan and continue cooking for a few more seconds until fragrant.

Open the cans of tomatoes and drain some (but not all) of the liquid, and add to the saucepan along with the spices. Bring the mixture to a boil and mix with a slotted spoon, breaking up the pieces as you mix. Turn the flame to low, and let the matbucha simmer on a low flame, uncovered, until it reaches the desired texture. This generally takes at least a half hour. I like to continue to cook for even longer, mixing it occasionally, to help the flavors meld.