• 8 tomatoes, roughly diced
  • 1 hot pepper, sliced
  • 6 cloves garlic
  • 2 tbsp. paprika
  • ⅔ cup oil
  • 1 tsp. salt


Saute the tomatoes and hot pepper in a couple of teaspoons of oil until wilted. Add the garlic and continue cooking. Add the salt and oil continue cooking until the matbucha has reduced and thickened, concentrating the flavors. Serve with challah, pita, or fresh bread.