Matbucha Recipe

A bowl of matbucha with a spoon sticking out surrounded by veggies and crackers.

This matbucha recipe is a slighlty easier take on the traditional dish, offering a savory, spicy flavors and thick jammy consistency with simple steps and a boost of nutreints. Quick to prepare, it's the perfect addition to appetizer platters and works just as well as a spread on sandwiches, wraps, and more!

Servings: servings

Ingredients

2 red bell peppers diced (or use jarred roasted peppers, drained and chopped)
2 jalapeños seeded and finely minced (use more for extra heat)
1 whole head of garlic cloves peeled and minced
8 tomatoes total — a mix of 6 fresh plum Roma tomatoes, halved, and 1 pint grape tomatoes, halved (or use one large cans of diced tomatoes- but see note)
1/2 teaspoon chili flakes adjust to taste
1 teaspoons sugar cane sugar, beet sugar, etc.
½ teaspoon sea salt plus more to taste
⅓ cup extra virgin olive oil
2 teaspoons paprika
Optional: 1 small eggplant diced (see note)

Instructions

Peel the Tomatoes (you can omit this step, but I don’t like all the skins)

Using a sharp paring knife, score the outside of each tomato about five times. Place all the tomatoes in a bowl and pour boiling water over them. Let them sit for 10–15 minutes. The hot water will help the skins peel off easily.
Omit this step if using canned tomatoes.

Sauté the Peppers (I do this instead of roasting and peeling — works great!)

In a deep pan, heat a drizzle of olive oil. Add the diced red or orange peppers and sauté for about 8–10 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Omit this if using jarred roasted peppers.

Combine and Simmer

Add the peeled plum tomatoes and halved grape tomatoes to the pan with the peppers, jalapeños, garlic, sugar, chili flakes, and salt. If using canned tomatoes or jarred peppers, add them here instead of the peeled. Bring to a boil over medium heat.

Slow Cook

Reduce the heat to medium-low so the mixture maintains a gentle simmer. Cook uncovered for 65–75 minutes, stirring every 10 minutes, until most of the liquid has evaporated and the mixture is thick and jammy.

Add the Seasoned Oil

In a small bowl, whisk together the olive oil and paprika. Pour into the pan and stir. Continue to cook for about 30 more minutes, stirring every 5 minutes.

Taste and Adjust

Taste for seasoning and adjust as needed — more chili flakes for heat, more salt for balance, or a small drizzle of honey if the flavor is too bitter. If using roasted eggplant, stir it in during the final 10 minutes of cooking.

Cool and Serve

Remove from heat and let cool completely. Serve at room temperature, warm, or chilled. Serve with crackers, hummus, veggies, and challah! Store in an airtight container in the fridge for up to one week, or freeze for up to 3 months.

Notes

Fresh Vs. Canned: If using canned tomatoes, you will need to simmer them longer and likely add a dash of sweetener. Fresh is best here, but it does work.

Optional: Eggplant
If using eggplant, Step 1 would be to Roast the Diced Eggplant: Preheat oven to 425°F. Toss the diced eggplant with a drizzle of olive oil and a pinch of salt. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, tossing once halfway through, until golden and tender. Set aside.

Storage:

Transfer leftovers to an airtight container, and store them in the fridge for up to 3 days or in the freezer for up to 3 months.
Thaw frozen matbucha in the fridge. Enjoy it cold, bring it to room temperature, or gently warm it in a saucepan over medium heat.

Nutrition