Matbucha

Sara Leah Zellermaier Sara Leah Zellermaier
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Food is my passion! You can usually find me in the kitchen, experimenting with flavors and crafting new recipes. This mouthwatering matbucha was inspired by a childhood memory, and I’m thrilled to have recreated it. The flavors bring back warm memories.

Yields 2 16-ounce (450-gram) containers

2h 8
Easy Vegetarian Pescatarian Gluten Free Low Carb Vegan Parve

Directions

  1. Process the tomatoes, peppers, and garlic in the food processor until just

    blended — don’t overdo it.

  2. Heat oil in a large skillet. Pour in the tomato mixture and simmer on

    low for one and a half to two hours.

  3. Add the sugar and spices. When most of the liquid has evaporated, remove from heat.

  4. Add the scallions. Mix and let stand until cooled.

Credits

Notes:
For added flavor, add sliced black olives.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree

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