My Matbucha (Tomato & Pepper Spread)

Some people are surprised when I make dishes that aren’t from the Hungarian and Russian cuisines I grew up with. As if the fact that my dad was born in Lithuania means I should only be eating piroshki and borscht.

Don’t get me wrong—I absolutely love that food, and so many of my childhood memories revolve around them. But honestly? Any food that’s made with care and tastes incredible makes my heart skip a beat.

Take my mom, for example. She makes the best gondi and Persian rice with black-eyed peas I’ve ever tasted. Truly—not because she’s my mom, but because she has a feel for seasoning and texture that’s hard to explain. And yet, she was born in Transylvania.

This matbucha has been part of our family for years. My mom started making it as a way to use up the mountain of ripe tomatoes sitting in the vegetable drawer. I was embarrassingly old before I even knew it was called matbucha, let alone that it belonged to a completely different culinary tradition than the one my mom grew up with. It never occurred to me that good food had borders.

Now, I’ll be the first to admit this isn’t the most traditional matbucha recipe. But it’s unbelievably delicious, incredibly versatile—spread on fresh bread, spooned over pizza, used as the base for shakshuka or Moroccan fish—and wonderfully easy to make.

I also know some people will raise an eyebrow because I don’t peel the tomatoes. If you know me, you know I’m always looking for steps that add real value, and this just isn’t one of them for me. After a long simmer, the skins soften beautifully. That said, if you prefer peeled tomatoes, go for it. Score an “X” on the bottom of each tomato, soak them in boiling water for a few minutes, and the skins will slip right off.

One more thing: I use far less oil than traditional matbucha recipes. Many call for ½ cup or more, but I genuinely think this lighter version tastes fresher—and it’s a little healthier too.

• Did you make it? Don’t forget to tag me on Instagram
• Did you love it? Don’t miss more dips and spreads!

My Quick Matbucha

Print

Serves: About 3½-4 cups Prep Time: 20 mintues Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 tablespoons olive oil
• 2 red bell peppers, diced
• 10 ripe Roma tomatoes (or other sweet, ripe tomatoes), diced
• 10 garlic cloves, thinly sliced
• 2 fresh red chili peppers, thinly sliced
• 1 heaping teaspoon sweet paprika
• ½ teaspoon hot paprika
• ½ teaspoon baharat
• ½ teaspoon kosher salt, plus more to taste
• 1 teaspoon maple syrup, silan (date syrup), brown sugar, or granulated sugar
• 3 cups boiling water

Instructions

- Dice the tomatoes and bell peppers into roughly ½-inch pieces, removing the pepper seeds.
- Thinly slice the garlic and chilies.
- Heat the olive oil in a medium saucepan over low heat. Add the garlic, chilies, sweet paprika, hot paprika, and baharat. Cook for about 3 minutes, stirring constantly so the spices don't burn. Blooming the spices in oil helps deepen their flavor and keeps them from tasting grainy.
- Add the diced bell peppers and cook for 5 minutes, stirring occasionally.
- Stir in the tomatoes and your sweetener of choice. Continue cooking until most of the tomatoes' natural juices have evaporated. Don't add water yet—you want the tomatoes to caramelize in their own juices first for a deeper, sweeter flavor.
- Once the mixture has reduced significantly, pour in the boiling water. Simmer over low to medium-low heat for about 1 hour, or until most of the liquid has evaporated and the vegetables are completely soft. Taste and adjust the salt as needed.
- If the pan dries out before the vegetables are fully cooked, simply add another ½ cup boiling water and continue simmering. The longer it cooks, the richer, sweeter, and more jam-like the matbucha becomes.
- Transfer to a sterilized jar or airtight container and refrigerate until ready to use.

Dreamy matbucha

Notes

- Have a can of crushed or diced tomatoes in the pantry? Feel free to add it. It stretches the recipe, adds another layer of tomato flavor, and works especially well if you use a high-quality brand.
- The heat level depends entirely on your chilies, which can vary dramatically throughout the year. Taste the matbucha about 10 minutes before it's done. Too spicy? Stir in 1 tablespoon tomato paste or ½ cup crushed tomatoes and simmer a little longer. Not spicy enough? Add a little more hot paprika.
- Great matbucha starts with great tomatoes. Use the sweetest, ripest tomatoes you can find—their flavor makes all the difference.
- Love garlic? So do I. Feel free to add even more than the recipe calls for.
- For a smoother spread, blend the finished matbucha with an immersion blender or food processor.
- Even if you're not usually a fan of bell peppers, give them a chance here. They mellow beautifully during the long cooking time and add wonderful natural sweetness.