About the Recipe
Shabbat Matboucha made from scratch, enough to last you a whole month! There's nothing like the flavor of fresh tomatoes in your Matboucha, and this recipe is not only the best but also the easiest. I'm using my Ninja Kitchen mini food processor for this; you can find it in my Amazon Storefront.
Ingredients
Ingredients:
- 12 beefsteak tomatoes
- 10-12 Serrano chilies
- 2 handfuls of garlic cloves
- 1/2 cup olive oil
- 4 tbsp sweet paprika
- 1 tbsp salt
- Optional: 1 tbsp sugar to offset the acidity from the tomatoes
Amazon Storefront: https://www.amazon.com/shop/sivanskitchen
Preparation
Directions:
1. Prepare the Tomatoes:
   - Using a sharp knife, score each tomato from top to bottom about 6 times around each tomato.
2. Blanch the Tomatoes:
   - Place all tomatoes in a bowl and cover them completely with boiling water.
3. Prepare Chilies and Garlic:
   - Meanwhile, finely chop chilies and garlic cloves using a food processor. Place them into a large, heavy-bottom pot.
4. Peel and Chop Tomatoes:
   - Once tomatoes are easy to handle, remove the peel by lifting up from the stem and peeling down. Remove the stem and chop into chunks. Place them into the pot.
5. Cook on Medium Heat:
   - Bring the pot to the stove over medium heat. Add olive oil, sweet paprika, salt, and mix well.
6. Initial Cooking:
   - Cook uncovered for about 15 minutes.
7. Simmer:
   - Lower the flame to a simmer. Cover and cook for about 1.5 to 2 hours, stirring frequently (approximately every 15 minutes).
8. Achieve Jam-like Texture:
   - The mixture should achieve a thick, jam-like texture. If needed, cook longer until you achieve this consistency.
9. Store:
   - Store extra Matboucha in containers in the fridge. It can be enjoyed for up to 1 month or longer!
10. Serve:
    - Enjoy on challah or as a dip for Shabbat. It can also be used in a shakshuka recipe.
This recipe yields delicious Matboucha that can enhance various dishes!
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