Make delicious matbucha without the pot, and without the patchke.
Over the years we’ve collected and shared an impressive amounts of dips and spreads. The sourdough / challah course keeps expanding and no one is complaining.
Some BCP favorites include this Tomato Dip/Salad, this Sesame Dip, Chummus, Tomato Garlic Confit and now we’re excited to share this new one!
We love matbucha—but standing over the stove for hours? Not so much.
If you’re after that deep, savory tomato flavor without all the patchka, this oven version is going to be your new favorite.
A few simple ingredients, one pan, and you’re on your way to something savory, sweet, garlicky, and full of slow-roasted goodness.
No splattering, no stirring forever, no stress. Just one heads-up: use a 9 x 13 baking pan—not a sheet pan. Trust us, a sheet pan will dry things out and give you crispy bits, which isn’t what we’re going for here. You want that soft, saucy, jammy texture—and a deeper pan makes it happen.
Start by baking the tomato/jalapeno mixture for 10 minutes. While they bake, combine the rest of the ingredients.
Smash down the tomatoes.
Then pour sauce over tomatoes in the pan.
Mix to ensure everything is well coated.
Return the tomatoes to the oven for 25-30 minutes. You want them to be soft, jammy, and starting to caramelize a little around the edges.
This tastes even better the day after it’s made. Enjoy your mock matbucha as a dip, alongside sourdough, in a sandwich, or on top of our homemade chummus.
Important Tip: If you’re doubling the recipe (which you probably will after you taste it), you must triple the baking time. A simple double just isn’t enough to get those rich, cooked-down results.
Oven Matbucha
Ingredients
- 3 cups halved or quartered cherry or grape tomatoes
- 1 jalapeño, diced (optional)
- 3 – 4 tbsp oil
- 1 tsp sea salt
- 1 tsp sugar
- 1 ½ tsp paprika
- 4 garlic cloves, crushed
Instructions
- Preheat oven to 350°F. In a 9 x 13-inch baking pan, combine tomatoes and jalapeño. Bake for 10 minutes. Mix well, smashing down the tomatoes a bit with a spoon or spatula to help them break down.
- In a separate bowl, combine remaining ingredients. Mix well and pour over tomatoes in the pan. Mix again to ensure everything is well coated.
- Return pan to oven and bake for 25-30 minutes, stirring halfway through the baking time. You want the tomatoes to be soft, jammy, and starting to caramelize a little around the edges.
- Let cool, then transfer to a container. Store in the fridge for a few days—or freeze for later. This tastes even better the next day.
Exactly what I need for this Shabbos. I was looking for something different and easy! Thanks BCP for always ‘reading my mind’!
Isn’t matbucha made with peppers?
Same! and without mayo
I was referring to Leahs comment
when putting in the oven, is it covered or uncovered?
Delicious and so easy! I didn’t have a jalapeno, so I just drizzled some sriracha over the mix after baking and mixed in.
can i use large tomatoes?
Can this be done without the sugar it will it affect the carmelizing process?
For tripling the baking time does that mean 30 min for the first part of baking (tomato and hot pepper) and then an hour and a half for the second part of baking?
I made this for Shabbos, came out Heavenly!! Still enjoying the leftovers. I also added garlic cloves, similar to the garlic confit.