Matbucha

Slow-cooked tomato and roasted pepper salad with garlic and paprika, the classic Israeli dip.

55 min 6 servings Easy israeli

Ingredients

• 1 kg ripe tomatoes
• 2 pcs red bell peppers
• 1 pcs hot green chili pepper
• 5 clove garlic
• 4 tbsp olive oil
• 2 tsp sweet paprika
• 1 tsp salt

Steps

1. Wash 1 kg of tomatoes and cut each one in half.
2. Grate the cut side of each tomato on the large holes of a grater into a bowl, and throw away the skins.
3. Cut 2 red peppers in half and remove the seeds.
4. Dice the peppers into small cubes.
5. Mince 5 garlic cloves and slice the green chili into thin rings.
6. Heat 4 tbsp of olive oil in a wide pot over medium heat for 1 minute.
7. Add the diced peppers and cook for 8 minutes, stirring now and then, until they soften.
8. Add the garlic and chili and stir for 1 minute until you can smell the garlic.
9. Pour in the grated tomatoes, 2 tsp of sweet paprika and 1 tsp of salt, and stir.
10. Lower the heat to low and simmer uncovered for 35 minutes, stirring every 5 minutes so it does not stick.
11. The matbucha is ready when it is thick and the oil rises to the top. Let it cool and serve with fresh bread.