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Parve
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours
Diets
Food is my passion! You can usually find me in the kitchen, experimenting with flavors and crafting new recipes. This mouthwatering matbucha was inspired by a childhood memory, and I’m thrilled to have recreated it. The flavors bring back warm memories.
Yields 2 16-ounce (450-gram) containers
5 ripe plum tomatoes
3 jalapeño peppers, deseeded
1 red pepper
4 cloves garlic
3 tablespoons oil, such as Gefen Canola Oil
1 teaspoon sugar
1/2–1 teaspoon Gefen Salt
1/2 teaspoon Pereg Cumin
pepper, to taste
1 bunch scallions, thinly sliced
Process the tomatoes, peppers, and garlic in the food processor until just blended — don’t overdo it.
Heat oil in a large skillet. Pour in the tomato mixture and simmer on low for one and a half to two hours.
Add the sugar and spices. When most of the liquid has evaporated, remove from heat.
Add the scallions. Mix and let stand until cooled.
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree
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