Moroccan "Salade cuite"

You hear salad and you expect lettuce, cumcumbers, green leafy anything really. As a Moroccan/Israeli/Canadian, I hear salad and I wonder which cooked wonder it reffers to. We have a wide variety of cooked salad that are usually served cold and if very lucky on warm Challah bread. My mom has taught me the basic wonders there are. I've shared two of them with you so far, I will now share the be all, end all of all Moroccan salads, it's know simply as: "salad cuite", translated: "cooked salad". It has very few ingredients yet so many have different results. Some claim that the secret is in the choosing of the canned tomatoes, some say the pan that is used is the key. Personally, I think everything has some degree of importance, but in the end, patience is the key I feel.

Here what you'll need:

3 large cans kosher diced or whole tomatoes (plain) drained and pulsed in food processor, but not into liquid, keep some texture
2 green roasted, peeled peppers
(if you want it spicy, use 1 sweet pepper, and 2-3 long spicy peppers, if you are like my dad and want your mouth on fire with every bite, use a full pack of roasted peeled long spicy peppers, around 7 or 8)
3-4 crushed cloves of garlic
salt
paprika
oil (don't ask me how much case I won't tell)

In a shallow pot or large pan, heat oil (cover the bottom and then some) then add your garlic and chopped peppers, after a few minutes add your drained tomatoes, salt and 1 tsp paprika. Stir and cover with mesh cover to avoid splatter. Lower to a minimum heat and cook for at least 2 hours, stirring frequentl. The longer
you cook it, the darker and sweeter it'll get. You must cook it till all the juices have cooked out of it. 

Tip: if you really hate roasting and peeling peppers as I do, cheat and chop them very very small, sweat them in your pan with oil, the proceed with garlic followed by tomatoes etc.