This matbucha dip is a Shabbos table staple.
There are two reasons I love this matbucha recipe so much: One, it’s a one-pan recipe with no pots to wash, and two, because I get to practice some of my knife skills, as this recipe calls for everything to be mini-diced.
Matbucha
Ingredients
- 5 tomatoes on the vine, finely diced
- 3 jalapeno peppers, finely diced
- 1 green pepper, finely diced
- 5 garlic cloves , finely diced
- 2 bunch scallions, finely diced
- 1 tsp salt
- Pinch black pepper
- 2 pinches cumin
- 2 pinches sugar
- ⅓ cup olive oil
Instructions
- Preheat oven to 400⁰F.
- Combine all ingredients on a sheet pan and mix.
- Bake for approximately 25 minutes or until you see a nice char on the tomatoes. I like to taste it when it’s ready, and adjust the salt and cumin.
For Pesach – omit cumin.
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