Also called Turkish salad, Moroccan salsa (I made that one up), or tomato chutney, this stewed dish is great for topping fish, bread, pita, and spoons. Yum! It's also a great way to use up wilty, pathetic looking tomatoes and peppers!
As with all my cooking, I started by searching Google "matbucha recipe," looked at a few for ideas, then winged it (wung it?). I have tried to estimate measurements where possible, but live dangerously and ignore them!
MATBUCHA
dash of oil
1/2 onion, diced
2 cloves garlic
1 pint grape tomatoes
1 red pepper diced
1/4 cup Sofrito
1 cup tomato sauce, optional (I used Trader Joes Marinara)
Heat oil in a non-copper pot. Sauté onions until soft, add garlic. When both are translucent add the remaining ingredients. Simmer, stirring occasionally until tomatoes burst from skins, probably close to 30mins. Serve warm or cold.
I now double the recipe because it's so delicious it disappears!
Other possible titles included: I dip, you dip, we dip.
Also called Turkish salad, Moroccan salsa (I made that one up), or tomato chutney, this stewed dish is great for topping fish, bread, pita, and spoons. Yum! It's also a great way to use up wilty, pathetic looking tomatoes and peppers!
As with all my cooking, I started by searching Google "matbucha recipe," looked at a few for ideas, then winged it (wung it?). I have tried to estimate measurements where possible, but live dangerously and ignore them!
MATBUCHA
dash of oil
1/2 onion, diced
2 cloves garlic
1 pint grape tomatoes
1 red pepper diced
1/4 cup Sofrito
1 cup tomato sauce, optional (I used Trader Joes Marinara)
Heat oil in a non-copper pot. Sauté onions until soft, add garlic. When both are translucent add the remaining ingredients. Simmer, stirring occasionally until tomatoes burst from skins, probably close to 30mins. Serve warm or cold.
I now double the recipe because it's so delicious it disappears!
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