Oven-Baked Matbucha
Serves 1
Directions
- 1Remove the cores from the tomatoes and score an X on the bottom of each one.
- 2Place the tomatoes around the outer edge of a large 5-quart oven-safe pot and add the red pepper chunks to the center.
- 3Pulse the Serrano chilies and garlic in a food processor until finely chopped and add them to the center of the pot.
- 4Pour the olive oil over the ingredients, add the paprika, sugar, and salt, and mix only the center ingredients together.
- 5Cover and bake at 400°F for 30 minutes.
- 6Remove the pot from the oven and peel the tomatoes.
- 7Mash everything together using a potato masher.
- 8Return to the oven uncovered and bake for 1 to 1.5 hours, stirring occasionally until thick, rich, and jam-like.
Ingredients
- 12 whole vine-ripened tomato
- 1 whole red bell pepper, cut into chunks
- 10 whole serrano chili
- 1 handful garlic clove
- 1 cup olive oil
- 1/4 cup sweet paprika
- 1/4 cup sugar
- 1 tbsp salt
Equipment
5-quart oven-safe potmini food processorpotato masher
Tips
- Adjust the number of serrano chilies to your preferred spice level.
- The oil is essential for the rich flavor and preservation of the matbucha.
- Store in the refrigerator for up to 1 month or freeze in smaller containers for later.
- Enjoy warm or cold.
