Tomato sauce matbuha
10 servings
60 minutes
Matbukh tomato sauce is a fragrant dish of Jewish cuisine that perfectly conveys the spirit of Mediterranean flavors. Its roots trace back to Moroccan tradition, where it served as a wonderful complement to bread and main dishes. The sauce has a rich, tangy tomato flavor balanced by the sweetness of bell peppers and a spicy hint of garlic and chili. Long simmering reveals the depth of aromas, creating a thick consistency with a velvety texture. Matbukh is great as a sauce for meat or fish, as a base for shakshuka, or simply as a dip for fresh bread. This sauce is a true celebration of flavor that combines traditions and modern gastronomic preferences.
1
Cut the tomatoes into small pieces (they can be blanched in boiling water and peeled, but I don't do that).
- Tomatoes: 10 pieces
2
Cut the sweet peppers into thin strips.
- Sweet pepper (capsicum): 3 pieces
3
Remove seeds from the hot pepper (that's where the heat is), and cut into pieces.
- Red chili pepper: 2 pieces
4
Peel the garlic and slice it into thin pieces.
- Garlic: 4 cloves
5
Heat the vegetable oil.
- Vegetable oil: 2 tablespoons
6
Sauté garlic, hot and sweet peppers for 5-10 minutes until softened.
- Garlic: 4 cloves
- Red chili pepper: 2 pieces
- Sweet pepper (capsicum): 3 pieces
7
Add tomatoes to the pot and continue to stew with the vegetables.
- Tomatoes: 10 pieces
8
Add tomato paste, salt, sugar, pepper, and paprika, and continue to simmer on low heat for about an hour, until the liquid reduces by half.
- Double-concentrated tomato paste: 75 g
- Salt: to taste
- Sugar: to taste
- Ground black pepper: 1 teaspoon
- Sweet paprika: 1 tablespoon
9
Must cool down.
