Adapted from original recipe by Devorah Schecter, Camp Yavneh Meat Chef
10 soft tomatoes
4 green peppers
2 red peppers
2 or 3 hot green peppers
10 garlic cloves
2 tablespoons sweet paprika
Pinch of cayenne to taste
1 tsp salt
3/4 cup oil
Dice peppers into medium to small pieces. Slice spicy peppers into rings and garlic into halves. (I chop the hot peppers into tiny pieces and chop the garlic as well.)
Heat oil. Cut tomatoes into medium to small pieces and add to peppers. Add spices and bring to boil and lower heat. Mix constantly until most of the liquid evaporates. I like to add a bit of tomato paste for color. It also helps to thicken the matbucha.
Taste and adjust any of the seasonings. In Israel, and at camp, Matbucha is used as a dip or as a first course along with hummus, eggplant salad, etc. It can also be used as a “shmear” for oven baked fish!
Recipes: Appetizers, Vegetarian, Parve, Kosher