A garlic-forward matbucha recipe featuring 70 cloves of garlic, roasted tomatoes, bell peppers, and jalapeños, cooked down until soft, sweet, and jammy.
Cut the Roma tomatoes in half, core them, and place flesh-side down on a parchment-lined baking sheet. Roast at 400°F for 30–40 minutes, then broil for the last 3–4 minutes. Let cool, peel off the skins, and save all the juices from the pan.
For the peppers: Char the 2 red bell peppers until the skins are blackened and blistered. Peel, remove the seeds, and give them a quick rinse.
For the 2 jalapeños, remove the skins, then remove the seeds and ribs depending on how spicy you want your matbucha.
Add the garlic to a large pan with a generous amount of olive oil. Cook over medium-low heat until fragrant.
Add the roasted tomatoes with all their juices, followed by the red peppers and jalapeños. Let everything cook down for 2–4 hours, stirring occasionally.
About 30 minutes before the matbucha is finished, mix paprika + salt + a generous amount of olive oil in a small bowl. You want a loose, slightly runny paste. Stir it into the matbucha and continue cooking.
It’s done when it’s thick, jammy, and concentrated—you should be able to swipe your spoon through the pan and the juices won’t run back into the middle.
