Easy Summer Matbucha Recipe

It was just recently that I discovered this delectable matbucha recipe, similar to a tomato jam. Made with lots of fresh tomatoes and spicy jalapenos, plus lots of garlic, red peppers and paprika, this easy matbucha recipe is so good. Looking for ways to use those red ripe tomatoes? I think I have your new favorite recipe!

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Matbucha is similar to so many things.

Tomato Jam. Cooked tomato salsa. Tomato relish. Peppers and tomatoes like an Italian peperonata.

It seems so many regions of the world have their own version of peppers and tomatoes.

This Middle Eastern dish which some say hails from Morocco and others from Libya, is a very popular part of Israeli cuisine. We can all agree that it is a North African dish.

Matbucha, in Arabic means cooked salad, which is an accurate description. Serve it warm or at room temperature.

Questions About Matbucha?

I've travelled to Israel over the years and watched as dishes that weren't Ashkenazic became very popular.

Ashkenazic or Norther European recipes are comfort food to me.

Think matzo ball soup and brisket. Or noodle or potato kugel.

Sephardic food has roots in Spain and Portugal whereas Mizrahi dishes are from North Africa and Asia.

I love these recipes also because to me they are more flavorful and also use a wider array of vegetables and spices.

Truthfully, I make these dishes more on a regular basis and save the Ashkenazic recipes for traditional holidays.

What to Know When Making Matbucha

I've looked at a lot of recipes for matbucha.

Some use canned tomatoes and some use fresh.

Some peel the tomatoes and roast the skins off the peppers.

Others use a jar of roasted red peppers

Some do not. Some add green chiles. Others add onion or lemon.

Some like it sweeter and some spicier.

Some make it on the stove and others bake it in the oven

Personally, when I saw this recipe from Sivan's Kichen I liked the idea of a splatter-free cooktop, so I decided this was the recipe to use.

I'm so glad I did.

Matbucha should be loaded with flavor. It is spicy and sweet and rich and luscious.

And frankly, I can't get enough of it.

I did adjust Sivan's Instagram recipe to suit me and like any recipe it's about what you like-not me.

Hopefully I just provide the inspiration, and you can take it from there!

Tomatoes in this Matbucha

Tomatoes - these vary by variety, not only in flavor but in juiciness. The point being that cook times will vary depending on the types of tomatoes you use. The jucier they are the longer they will need to simmer to achieve the jammy consistency.

By my guess 10 medium tomatoes is roughly 3-4 pounds. This easy recipe is not one that needs to be followed to a T. Don't worry if there are a few tomatoes, more or less.

I have seen many recipes that use canned tomatoes. Two 28 ounce cans is roughly equivalent to 3 pounds.

Peel the tomatoes if you want a smoother texture.

How To Peel Tomatoes

Using a sharp knife, make an X on the bottom of each tomato. Drop into boiling water for 30-60 seconds then place in a bowl of ice water.

Once the tomatoes have cooled start at the X and peel the skin off.

Personally, I did not feel the need to peel the tomatoes.

Other Ingredients in Matbucha

Red Peppers - Many recipes I saw called for red peppers. They are sweeter than green peppers aand I love the red color they add to this dish.

Jalapenos or Serranos - These determine the heat of the matbucha. I like things on the spicier side so I chopped the jalapenos and left the seeds in. If you prefer less spice, devein and deseed the jalapenos. If you want a spicier matbucha use a Serrano or two,

Garlic Cloves - I love garlic! Use more or less in your matbucha and remember garlic comes in various sized cloves. I used 7 because mine were on the smallish size. Before adding to the tomato mixture I smashed them with the bottom of my chef's knife and then threw them in the pot. If you want to mince them I would use less.

Olive Oil - use good virgin olive oil with a flavor you prefer. If you like more oil add more or you can also drizzle more olive oil over the top when serving.

Date Molasses - Of the recipes I have seen, many add sugar to offset the acidity of the tomatoes. Similar to adding a pinch of sugar to tomato sauce. This is optional but I really love the sweetness and how it mixes well with the spiciness of the matbucha. Date molasses is found in Middle Eastern groceries but molasses or brown sugar makes a good substitute. Maple syrup or honey will change the flavor of this tomato pepper recipe and I don't recommend it.

Paprika - Three types of paprika are used in this matbucha recipe. If you choose to use more or less of one or another, that is OK. Paprika is made from chile peppers so this recipe actually contains 5 types of chile peppers!

How to Eat Matbucha

Matbucha is served at Shabbat dinners as part of the salatim. Salatim are a variety of salads served in small bowls as appetizers before the main course is served. I could make a full meal of these!

Matbucha can be bought jarred or in delis, just like we buy potato salad.

It is as popular as hummus but I prefer this rich tomato dish more!

I love it spread on challah or pita but pita chips or even tortilla chips also work as dippers.

Spread a plate with labne or hummus or whipped cheese and top it with matbucha. Use the above as scoopers and this makes the perfect summer appetizer.

Matbucha is also great as a base for shakshuka or as a layer on sandwiches, stuffed in pita or even on a sub.

Serve as part of a charcuterie platter or on a cheese plate. The important thing is to make this and eat it.

This would also be much tastier than a slice of tomato on a burger.

I could keep going but I think you see that matbucha is a pretty effective condiment.

Almost like salsa but with different flavors!

Storing Matbucha

Matbucha is easily frozen in an airtight container.

It keeps in the fridge for at least 10 days and gets better days after you make it as the flavors meld together.

This is an easy matbucha recipe to make.

If you've never made matbucha don't wait as long as I did to make a batch.

It's so worth it and especially in the summer when veggies are at their peak.

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