The Perfect Matbucha Recipe for Your Shabbat Table

Matbucha is a flavorful cooked tomato and pepper salad that makes a delicious addition to the Shabbat table. This homemade version is rich, spicy, and slow cooked until the tomatoes and peppers develop a deep, concentrated flavor.

The recipe makes a large batch, but matbucha freezes beautifully. Simply take it out on Friday morning and let it thaw, and it tastes just as good as when it was freshly made.

Ingredients

• 2 kilograms (about 4.4 pounds) tomatoes
• 3 hot peppers, depending on how spicy you like it, finely chopped
• 2 red bell peppers, finely chopped
• 1 whole head of garlic, cloves peeled and roughly chopped
• 2 to 3 tablespoons Moroccan paprika in oil
• Hot paprika, optional
• Oil
• Sugar
• Salt
• Pepper

How to Make Matbucha

Wash the tomatoes and score an X into the top and bottom of each one. Place them in a pot, cover them with boiling water, and cook over the lowest possible heat for about 20 minutes with the lid on.

Remove the tomatoes and carefully peel them. They will be very hot, so you may want to let them cool first. Cut out and discard the green core at the top of each tomato. Gently squeeze out the excess liquid, then roughly chop the tomatoes.

Place the chopped tomatoes in a pot without adding any oil or water. Cook over medium low heat for at least 30 minutes, stirring occasionally, until most of the liquid has evaporated.

Meanwhile, heat some oil in a frying pan. Fry the chopped red bell peppers and hot peppers until golden, then add the garlic and cook for another five minutes.

Once most of the liquid has evaporated from the tomatoes and they begin to brown slightly on the bottom, add about 1/4 cup oil. Cover the pot and cook for five minutes.

Remove the lid and mash the tomatoes with a potato masher. Add the fried peppers and garlic.

In a bowl, combine 3/4 cup oil with 2 to 3 tablespoons of Moroccan paprika in oil. Add the mixture to the tomatoes and peppers. Add a pinch of sugar, then season with salt and pepper to taste. If you like your matbucha extra spicy and the hot peppers aren't quite enough, add some hot paprika as well.

Cover the pot and cook for another 15 minutes. Remove the lid and mash the mixture again.

From this point on, cook the matbucha uncovered over low heat for at least an hour. The exact cooking time depends on the consistency you prefer. For a thick, rich matbucha, cook it for about an hour and 15 minutes, mashing the mixture again every 15 to 20 minutes.

Serve as part of your Shabbat meal and enjoy!