Tomato sauce matbukha
6 servings
120 minutes
Express version of Israeli vegetable paste - matbukha. It is used to make scrambled eggs, shakshuka, or simply spread on bread. In the original version, matbukha is stewed for 6 hours, but half an hour is enough for peppers and tomatoes to become sweet , and the taste of the paste - rich. And if it so happens that you have too many vegetables, the finished matbukha can be rolled up in jars.
1
Prepare the necessary ingredients.
2
Coat the red pepper with olive oil and place it in an oven preheated to 220 degrees for 20 minutes. The pepper should become soft.
- Red sweet pepper: 2 pieces
- Olive oil: 80 ml
3
Transfer the hot pepper to a clean bowl, cover with plastic wrap, and let it sit for 5 minutes.
4
Peel it, remove the seeds and stem, and cut the flesh into cubes about one centimeter on each side.
- Red sweet pepper: 2 pieces
5
Make small cross-shaped cuts on both ends of the tomatoes. Place them in boiling water for 30 seconds, then transfer them to ice water to stop cooking. Peel the skin and cut the tomatoes into cubes like the peppers.
- Tomatoes: 8 pieces
6
Peel and dice the tomatoes into cubes similar to the peppers.
- Tomatoes: 8 pieces
7
Chop the garlic and chili pepper.
- Garlic: 5 clove
- Green chili pepper: 1 piece
8
Cut the green pepper into cubes.
- Red sweet pepper: 2 pieces
9
Place the prepared peppers and tomatoes, diced green pepper, minced chili, and garlic in a thick-walled pot. Set over medium heat and cook for 20 minutes, stirring occasionally.
- Red sweet pepper: 2 pieces
- Tomatoes: 8 pieces
- Green chili pepper: 1 piece
- Garlic: 5 clove
10
Add oil, paprika, sugar, salt, and pepper to the vegetables.
- Olive oil: 80 ml
- Paprika: 1 tablespoon
- Sugar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
11
Boil for another 10 minutes, stirring constantly. Then remove from heat and let cool. Serve the matbukh cold with pita.
