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.
Serve over chicken cutlets, rice, quinoa, fish, in a pita, over crusty bread, crackers – if you can bring it to the table, matbucha will do it justice.
- 2 green peppers
- 6 vine-ripened tomatoes
- 6 cloves garlic
- 2 onions
- ¼ cup olive oil
- Salt and freshly ground pepper
- 1 tsp schug (see recipe link in instructions below)
- Juice of half a 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.