Matbucha Tomato Sauce

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

An express version of the Israeli vegetable paste – matbucha. It is used to prepare eggs, shakshuka, or simply spread on bread. In the original version, matbucha is simmered for 6 hours, but peppers and tomatoes need only half an hour to become sweet, giving the paste a rich flavor. And if you happen to have too many vegetables, the finished matbucha can be canned.

Ingredients

Orange Bell Peppers - 2 pieces
Tomatoes - 8 pieces
Ground ancho chili pepper - 1 piece
Garlic - 5 cloves
Olive Oil - 5 fl oz
Paprika - 1 tablespoon
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Brush the red peppers with olive oil and place them in an oven preheated to 430°F for 20 minutes. The peppers should become soft.

Step 3

Transfer the hot peppers to a clean bowl, cover with plastic wrap, and let sit for 5 minutes.

Step 4

Remove the skin, deseed, and remove the stem, then chop the pulp into cubes about one centimeter on each side.

Step 5

Make small cross-shaped cuts on both ends of the tomatoes. Place them in boiling water for 30 seconds, then transfer them to ice water to stop the cooking process. Peel the skin off and chop the tomatoes into cubes, just like the bell pepper.

Step 6

Peel the tomatoes and chop them into cubes the same size as the peppers.

Step 7

Chop the garlic and chili pepper.

Step 8

Dice the green bell pepper.

Step 9

In a thick-walled pot, place the prepared peppers and tomatoes, diced green bell pepper, chopped chilies, and garlic. Set over medium heat and cook for 20 minutes, stirring occasionally.