Matbucha Tomato Sauce
Sauces and Marinades • Jewish
Description
Optionally: for added color and an Eastern flavor, you can add cumin — 1 teaspoon and turmeric — the same amount. At home, we eat it without Eastern spices, simply calling it lecho and devouring it by the bucketful))) Great with meat, fish, vegetable/meat/fish patties — as a seasoning, sauce for stewing meat and fish, patties, meatballs. A sauce for scrambled eggs — break eggs into the sauce and bake in the oven — an amazing breakfast option, especially with a toast... In the East, it is called — SHAKSHUKA Source — John, kuking.net
Ingredients
- Tomatoes 10 pieces
- Orange Bell Peppers 3 pieces
- Red Long Chili Peppers 2 pieces
- Passata Tomato Sauce 5 oz
- Ground Black Pepper 1 teaspoon
- Salt to taste
- Sugar to taste
- Garlic 4 cloves
- Vegetable Oil 2 tablespoons
- Paprika 1 tablespoon
Step-by-Step Guide
Step 1
Cut the tomatoes into small pieces (you can blanch them in boiling water and peel them, but I don't do that).
Step 2
Slice the bell peppers into thin strips.
Step 3
Remove the seeds from the chili peppers (that's where all the heat is), and chop them into pieces.
Step 4
Peel the garlic and slice it thinly.
Step 5
Heat the vegetable oil.
Step 6
Sauté the garlic, chili, and bell peppers for 5–10 minutes until softened.
Step 7
Add the tomatoes to the pot and continue to stew with the vegetables.
Step 8
Add the tomato paste, salt, sugar, pepper, and paprika, and continue to simmer on low heat for about an hour, until the liquid reduces by half.
Step 9
Be sure to let it cool.
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