Cut the tomatoes and the peppers into small cubes.
KnifeCutting board
2
Put the tomatoes, the peppers and the garlic in a pot and bring to a boil. Turn down to medium heat and simmer 40 minutes, until the tomatoes break down and release their liquid.
⚙ SimmeringStovePot
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Mash the tomatoes and the peppers with a spoon.
4
Mix the oil, paprika, salt and black pepper in a small bowl and add to the pot. Turn down to low and simmer 40–60 minutes, stirring every 10 minutes, until the liquid evaporates, the texture is jammy and red oil floats on top.
⚙ SimmeringStovePot
💡The secret is patience: low heat, a long time, and frequent stirring so the matbucha doesn't stick to the bottom.
5
Add the lemon juice and keep cooking a few more minutes.
Stove
6
Cool and store in the fridge in a closed container, covered with a layer of oil, up to a week.
164calories
4 gprotein
14 gcarbs
8 gfat
● protein 11%● carbs 38%● fat 51%
Per serving (367 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
🔧 Tools needed (4) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
