Matbucha: Tomato Red Pepper Dip
I’m a strong believer that ketchup BELONGS on eggs. It’s a fact, and I will die on this side of the debate. Sure, hot sauce is always necessary. A dash of tabasco is lovely, but nothing beats the sweet, salty, and acidic drizzle of ketchup with buttery soft-scrambled eggs.
Now…ketchup on toast? NOT IDEAL. This tomato jam takes everything that’s perfect about ketchup on eggs and brings it up a notch. It’s thick and jammy and perfect to spread on toast or crackers. Pomegranate molasses sweetens the jam (like any jam should) with a tang. Citric acid may be in your bottle of ketchup, but not in this jam- we use lemon juice to bring the acidity that is absolutely essential. Of course, we season our food here, so cinnamon, aleppo pepper, and sumac are added for some flair.
Simmer, place in a jar, and spread on everything! Enjoy!
Matbucha
Time: about 1 hour
Yield: 8-10oz
INGREDIENTS
8 large heirloom tomatoes
2 red peppers
6 garlic cloves
2 tablespoons brown sugar
1/2-1 teaspoon cumin, add more if needed
1/2 teaspoon cayenne, add more if needed
juice of 1 lemon
salt and pepper, to taste
DIRECTIONS
Begin by boiling a large pot of water and preparing a large bowl with ice-cold water. Slice an “X” at the top of every tomato and set it aside. Once the pot of water comes to a rolling boil, add the tomatoes into the pot, “X” side down, and let sit for 30 seconds. Depending on how large your tomatoes are, you may need to do two batches. Remove immediately and place in the ice-cold water for 2-3 minutes.
After the tomatoes have cooled, the skin of the tomatoes should easily peel off. Slice the tomatoes in half and dice them. Set aside.
To roast the red peppers, you can char them on your stovetop (if using a gas stove) or roast them in the oven. Charring the red peppers on the stovetop is my preferred method. Heat your burner over medium heat. Using tongs, place the red peppers on the stove grate and let sit on each side until charred and softened, about 1 minute per side. If using the oven (the longer method) preheat your oven to 425 degrees Fahrenheit. Slice the red peppers in half, remove the seeds, and rub the red peppers with olive oil. Place on a greased sheet pan and roast for 15-20 minutes, or until the skins of the red peppers are darkened.
Place the roasted and/or charred red peppers in a bowl, cover with a plate for 5 minutes. This will allow the heat from the red pepper to create condensation, allowing for the skins of the red pepper to peel easily while preserving the charred flavors. Peel the skin and dice.
In a large pot, heat 3 tablespoons of olive oil over medium heat. Saute the garlic until fragrant. Add the diced tomatoes, diced red pepper, cumin, cayenne, 1/4 teaspoon of salt (to start), and brown sugar. Toss to coat. Cover and cook for about 1 hour, stirring frequently to make sure the bottom doesn’t begin to burn. During it’s cooking time, add more salt, to taste and 1 to 2 tablespoons of water, if needed.
After an hour of cooktime, the mixture should begin to become jammy. Add the juice of 1 lemon to finish, stir to combine, and remove from heat.
Place in an airtight container. Serve on toast with an egg, with pita, or by the spoonful.
Dive in!
