TANGY MATBUCHA

Written By Dasha Korznikova

Prep: 20 minutes

Cooking Time: 1 hr 40 min – 2 hrs 20 min

Keeps for: 7-14 days in the fridge, in a sealed and sterilised jar.

You’ll need:

6 medium sizes tomatoes

1 large red pepper, deseeded

3 chillies, deseeded

4 cloves of garlic, crushed

⅓ cup of olive oil, and more for cooking

1 tbsp of sweet paprika, ½ tbsp spicy paprika (optional)

Salt, to taste

  • Bring a large pot of water to a rolling boil. Score a shallow ‘X’ on the base of each tomato. Blanche for 60-90 seconds, or until the skin begins to split. Transfer to a bowl of ice water, to cool.

  • Peel the tomatoes, then quarter and blend until smooth.

  • Char the red pepper and chillies over a flame until blackened (or in the oven under a broiler). Transfer to a bowl, cover tightly and steam for 10-15 minutes. Peel and blend until smooth.

  • In a large saucepan over medium heat, sauté your garlic until fragrant.

  • Add the tomato paste and cook for further 2 minutes, to remove bitterness.

  • Pour in your tomato and pepper mixtures. Bring to a simmer and cook uncovered for 40 minutes, stirring occasionally. Lower the heat and simmer for a further 40 minutes or until the liquid has evaporated and the dip starts to thicken.

  • In a small bowl mix ⅓ of a cup of olive oil with the paprika. Stir into the sauce.

  • Continue to simmer on low for a final 40-60 minutes, until it’s glossy, deep red and jammy in texture.

  • Let the matbucha cool slightly, then taste and season with salt as needed. Serve with warm challah, or spoon onto literally everything.

Dasha Korznikova