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Recipe by Naomi Elimelech

Matbucha (Slow-Cooked Tomatoes)

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Matbucha (Slow-Cooked Tomatoes)
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 15 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free

Ingredients

Main ingredients

  • 28-ounce can petite diced tomatoes

  • 1-2 chili peppers, sliced

  • 4 garlic cloves, chopped

  • 2 tablespoons sugar

  • 1/4 cup oil

  • 1 teaspoon salt

  • 1 tablespoon paprika

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.

Recipe tags

dips matbucha Sefardi sephardi tomatoes
Matbucha (Slow-Cooked Tomatoes)

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Hannah Grynhaus
Hannah Grynhaus
3 months ago

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

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Avigael Levi
Avigael Levi
Admin
Reply to  Hannah Grynhaus
3 months ago

We’re so happy to hear that 🙂

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Andrea Diamante
Andrea Diamante
3 months ago

easy and delicious!

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