This spicy, savory roasted tomato spread is the perfect topping for any Mediterranean dish.
As a longtime chef and enjoyer of most things edible, I can honestly say that just about any dish in the world can be enhanced by a savory sauce. And if I had to pick one, Matbucha would win, hands down. Imagine all the most wonderful flavors and spices of the Mediterranean roasted and blended – and you have Matbucha.
- 2 green peppers
- 6 vine-ripened tomatoes
- 6 cloves garlic
- 2 onions
- 1/4 cup olive oil
- Salt and freshly ground pepper
- 1 teaspoon schug (see recipe link in instructions below)
- Juice of 1/2 lemon
Preheat oven to 375. Line a baking sheet with parchment paper.
Slice peppers in quarters. Cut ends off tomatoes and slice in half. Cut onions into quarters.
Toss all vegetables in a large bowl with olive oil, salt and pepper.
Spread out onto parchment paper and roast for 30 minutes, or until beginning to brown.
Allow to cool slightly, and then pulse briefly in food processor with 1-2 tablespoons tomato paste, a drizzle of olive oil, fresh lemon juice and schug.
This sauce should have some chunkiness to it, so pulse briefly and use a spatula to sweep the sides of the bowl if necessary.