¼ cup extra virgin olive oil
10 large cloves of garlic, peeled and
4 28oz cans of whole tomatoes
4 large red bell peppers
1 large green bell pepper
1 small can of fire roasted green diced
chiles or 2 teaspoons red chili flakes or
2 jalapeño peppers
1 teaspoon kosher salt
1 teaspoon sweet paprika
Preheat oven to 400°F.
• Place the red, green and jalapeño peppers on a baking sheet and roast in the oven until skins are slightly charred.
• Seed the peppers and peel off the charred skin. Chop the peppers into long strips and set aside.
(A simple method is to immediately place the roasted peppers into a paper bag and let them steam for 20 minutes, causing the skins to fall away easily. Leave more seeds if you prefer a spicier matbucha or add more chili peppers to your pot.) Chop the peppers into long strips and set aside.
• Heat the oil in a heavy pot over low heat, then add the chopped garlic.
• Drain the liquid from the canned tomatoes and set it aside. Roughly chop the tomatoes into large chunks, then add tomatoes to the pot. Bring to a simmer over medium low heat. When the mixture starts to bubble, cover the pot and reduce heat to low.
• Keep stirring the tomatoes every 30 minutes. If the tomatoes become too dry add some of the reserved tomato juice.
After cooking for 4 to 5 hours, the tomato mixture will be quite thick.
• Add the roasted peppers, salt and paprika and simmer for another 30 minutes.
Challah roll, slit to leave a flap
Israeli pickles, sliced
French fries, optional
Fried eggplant, optional