Matbutcha
Charred tomatoes and peppers meet smoky goodness in this Matbucha, turning into a rich, jam-like spread that's perfect for dipping, drizzling, or topping. It's a Middle Eastern flavor punch that stays fresh for days in the fridge—so your snack game is always on point. Add it to your grain bowls or serve it alongside some warm pita, and you've got yourself a meal.
Servings: 2 Cups
Calories: 442kcal
Cost: $8
Equipment
Ingredients
- 3 lbs. ripe tomatoes
- 2 medium red bell peppers
- ¼ cup olive oil
- 4 teaspoons garlic minced
- 1 teaspoon Aleppo pepper flakes or gochugaru
- 4 teaspoons lemon juice
- 1 tablespoon pomegranate molasses
- 2 teaspoons brown sugar or coconut sugar
- ¼ teaspoon ground black pepper
- ¾ teaspoons salt or to taste
Optional Garnishes:
Instructions
- Char the tomatoes and bell peppers under the broiler or on a wire rack directly over an open flame on your stovetop, turning occasionally, until blistered and softened.
- Transfer to a bowl, cover with a plate or lid, and let steam for 15 minutes.
- Peel off the skins, then roughly chop the tomatoes and peppers, discarding the cores and seeds.
- Heat olive oil in a non-reactive pan over medium heat. After 90 seconds, when the oil is hot, add the garlic and cook for 2 minutes, stirring constantly to prevent burning.
- Add the chopped tomatoes and peppers along with the Aleppo pepper, lemon juice, pomegranate molasses, brown sugar, pepper, and salt. Cook over medium heat for 60-70 minutes, stirring occasionally at first and more frequently as the mixture thickens. Make sure to scrape the bottom of the pot as it thickens with a metal spoon to avoid buildup.
- Once reduced to a thick, jam-like consistency, remove from the heat. Let cool slightly before transferring to a jar or bowl. Garnish with a drizzle of olive oil and a light sprinkle of Aleppo pepper, if serving right away. Serve warm or at room temperature.
Notes
🍅 Tomato-Tomahto:
Make this when tomatoes are in season—when they're at their sweetest and most flavorful. Their natural sugars are key to developing deep flavor during the long cooking process.
🔥 Let It Burn:
Don’t rush the charring step. Those blackened spots are flavor goldmines, giving Matbucha that signature smoky goodness.
🥘 Pan-tastic Texture:
Use a wide, heavy-bottomed pan to help moisture escape faster, giving you perfect texture. Thicker pans keep things from burning, but avoid cast iron—its reactivity can mess with the flavor.
Nutrition
Calories: 442kcal | Carbohydrates: 45g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 930mg | Potassium: 1927mg | Fiber: 11g | Sugar: 31g | Vitamin A: 9693IU | Vitamin C: 251mg | Calcium: 96mg | Iron: 3mg