Preheat the oven to 400°F. Roast the green bell peppers until the skin is charred.
In a medium saucepan, combine the chopped tomatoes, roasted bell peppers, minced jalapeño, garlic, sugar, chili pepper flakes, and salt.
In a small bowl, whisk together the olive oil and paprika. Stir the oil mixture into the saucepan and cook for an additional 10-15 minutes.