Matbucha (Slow-Cooked Tomatoes)

Naomi Elimelech Naomi Elimelech
5.0 (2 reviews)
2h 15m 6
Easy Vegetarian Vegan Pescatarian Gluten Free Parve

Directions

Prepare the Matbucha

  1. Heat the oven to 420 degrees Fahrenheit.

  2. In a baking dish, put all the ingredients except the salt. Cover with aluminum foil and place it in the oven.

  3. Cook for an hour and a half covered. Uncover, add salt, and mash the tomatoes down with a fork.

  4. Cook uncovered till there is almost no liquid left, about 40 minutes. Transfer to a container.

Notes:

You can get rid of excess oil at the end of cooking.

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2 Comments

Hannah Grynhaus •

used it multiple times, love the recipe, and enjoy playing around with the amounts till it's perfect for me. Thank you.

Avigael Levi Kosher.com Team •
Reply to Hannah Grynhaus

We're so happy to hear that :)

Andrea Diamante •

easy and delicious!