In a large pot, bring water to boil. Score the bottom of the tomatoes with a shallow x and blanch them for 1 to 2 minutes; do this in batches if necessary. Add the tomatoes to a large bowl with some ice cubes in it. With a paring knife, carefully peel, halve, and scoop out the seeds. Discard the skin. Coarsely chop and set aside.

On an open flame or under a hot grill, char the red peppers until the skins have softened and are dark. Transfer to a bowl and cover them with plastic wrap for 8-12 minutes. Peel, halve and remove the seeds with a knife or large spoon. Dice the peppers. Blend the tomatoes and peppers in a food processor or blender to a chunky consistency.

Put a large saucepan over medium heat and add olive oil. Add garlic and fry 1-2 minutes. Add the diced tomatoes and peppers and bring to a boil. Then, lower the temperature and add paprika, salt, and pepper flakes. Let it simmer for about 25 to 30 minutes. Cook until all the liquid is reduced, then set aside and garnish with crushed pepper flakes.

Peel the plantains by slicing off the ends and making a lengthwise cut. Remove the skin and slice the plantain thickly, either straight or diagonally. Lift carefully the skin, starting at the corners and continuing through the center. Cut the plantain into thick slices, make straight cuts or diagonal cuts. The wider the slice, the bigger the patty will be.

Heat the oil over medium heat in a large frying pan. Add more if the oil isn’t enough to cover the plantain slices. Fry the plantains until they turn yellow, but do not let them brown.

Remove the plantains and, using a potato masher or a meat mallet, carefully mash them lightly to flatten. Fry again until golden brown, seasoning with salt for about 1-2 minutes per side. The result should be crispy on the outside and tender on the inside. Sprinkle them again with salt and serve them hot with a side of the matbucha sauce.