Shared by Eden Grinshpan
Eden Grinshpan's Matbucha
Yield: 8 servingsThis recipe was shared by Eden Grinshpan. Read more about her family in "Eden Grinshpan Brings Israel’s Flavors Home to Williamsburg" and try her recipes for watermelon and Bulgarian cheese salad, sea bass with chermoula, and asparagus with preserved lemon.
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 red bell peppers, seeded, cored, and diced
- 1 teaspoon paprika
- 2 teaspoons salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon red wine vinegar
- 4 tomatoes on the vine, diced
- 4 garlic cloves
- 1 teaspoon sugar
Preparation
Step 1
Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper and sauté until softened, about 5 minutes.
Step 2
Add the paprika, salt and pepper. Stir to combine. Add the red wine vinegar and let cook for 1-2 minutes. Add the tomatoes, garlic, and sugar and stir to combine.
Step 3
Simmer on medium-low, stirring occasionally, until the ingredients reduce down to a thick, tangy, sweet sauce, about 45-60 minutes.
Step 4
Taste and adjust for seasoning. Let cool and serve alongside your favorite summer spread.
