Ripe tomato Matbukha

This recipe will do justice to tomatoes that spent too much time in the fridge.

Recommended with fresh white bread.

Recipe for 4-6 people as an appetizer.

Ingredients:

6 Tblspoons olive oil (or more)

2-3 sweet red peppers, preferably the thin and long ones – sliced thin or cut to small squares.

1 green hot pepper (or more if you like it spicy)

1 head of garlic, peeled and sliced thin

15-20 cherry tomatoes, preferably of several colors, cut to quarters

8-10 red very ripe tomatoes, peeled and cut to quarters.

Salt to taste

Preparation:

Heat olive oil in a medium pot.

Add the peppers (sweet and hot) and fry over a high flame, while stirring, for about 3 minutes until soft.

Add the garlic and fry for an additional minute while stirring, we want the Cloves soft, but not brown.

Add the cherry tomatoes and keep frying for about one more minute, until they are soft and their juices fill the pot.

Add the ripe tomatoes and a bit of water, add salt, bring to boil and cook over a medium to low flame, while stirring occasionally, without covering the pot, for about 75-90 minutes, or until the tomatoes have softened and disintegrated completely, the tastes have blended, and the sauce has been reduced to about a third of its previous volume.

Taste and add salt if needed.

Cool and keep in a refrigerated air-tight box.

Originally from Oz Telem’s food blog.

Did you give it a try? Hashtag #lovefoodnotwaste

Photo by Asaf Ambram

Ripe tomato Matbukha

Originally from Oz Telem’s food blog.

 

Photo by Asaf Ambram

This recipe will do justice to tomatoes that spent too much time in the fridge.

Recommended with fresh white bread.

Recipe for 4-6 people as an appetizer.

Ingredients:

6 Tblspoons olive oil (or more)

2-3 sweet red peppers, preferably the thin and long ones – sliced thin or cut to small squares.

1 green hot pepper (or more if you like it spicy)

1 head of garlic, peeled and sliced thin

15-20 cherry tomatoes, preferably of several colors, cut to quarters

8-10 red very ripe tomatoes, peeled and cut to quarters.

Salt to taste

Preparation:

Heat olive oil in a medium pot.

Add the peppers (sweet and hot) and fry over a high flame, while stirring, for about 3 minutes until soft.

Add the garlic and fry for an additional minute while stirring, we want the Cloves soft, but not brown.

Add the cherry tomatoes and keep frying for about one more minute, until they are soft and their juices fill the pot.

Add the ripe tomatoes and a bit of water, add salt, bring to boil and cook over a medium to low flame, while stirring occasionally, without covering the pot, for about 75-90 minutes, or until the tomatoes have softened and disintegrated completely, the tastes have blended, and the sauce has been reduced to about a third of its previous volume.

Taste and add salt if needed.

Cool and keep in a refrigerated air-tight box.

Originally from Oz Telem’s food blog.

Did you give it a try? Hashtag #lovefoodnotwaste

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