What is Matbucha?
Matbucha is a slowly cooked, spicy tomato condiment with Moroccan roots. It’s becoming a popular pantry staple because it’s so versatile. You can use it as a dip, a spread, or even as a base for cooking.
You can use matbucha in all sorts of dishes, from breakfast to dinner.
Here, we’ll explore an easy method for making oven-baked matbucha.
Why oven-roasted matbucha is so great
There are two main reasons to choose the oven-roasted method for making matbucha: convenience and flavor.
Convenience and ease
Traditional matbucha recipes require long periods of simmering on the stovetop while you keep a close eye on the pot. Oven-roasting is a simpler, more hands-off process that doesn’t require constant stirring.
Flavor and texture
Oven-roasting doesn’t detract from the authentic flavor of matbucha, and with the right baking techniques, you can achieve that desirable jammy texture. Roasting the vegetables on a cookie sheet and pulsing them in a food processor after roasting also gives the matbucha a smoky taste.
What goes into oven-roasted matbucha?
Here’s what you’ll need:
- Tomatoes: Cherry, grape, or Roma tomatoes are all great.
- Onions: Sliced onions.
- Garlic: Crushed or minced garlic.
- Jalapeños: If you like some heat.
- Red bell pepper: This is optional.
And for seasoning:
- Oil (olive or sunflower).
- Salt (sea salt is best).
- Paprika.
- Sugar (just a pinch, if the tomatoes are too acidic).
How to Make Oven-Roasted Matbucha
Here’s a step-by-step guide to making a batch of sweet, spicy, and savory matbucha in your oven.
Preparation
- Preheat and prep. Start by preheating your oven to 400°F (200°C). You can use a 9×13 inch baking pan if you want a jammy texture, or a cookie sheet for a smokier flavor.
- Prep your veggies. Halve or quarter your tomatoes, slice your onions and peppers, crush or mince your garlic, and dice your jalapeños.
Baking
- Mix and season. Put all the ingredients in your baking pan. Drizzle with olive oil and sprinkle on your spices. Mix well so everything is coated.
- Bake. You can bake it for 25 to 30 minutes, stirring about halfway through. Or, if you want a deeper flavor, bake it for 1 to 1 1/2 hours. As it bakes, smash the tomatoes with a spoon or spatula to help them break down.
Post-Baking
- Cool and store. Before serving, let it cool off a little. Then, store it in the fridge for up to a week, or freeze it for longer storage.
Tips, Variations, and Serving Suggestions
Matbucha is a versatile dish, and it’s easy to tweak the recipe to suit your particular preferences.
Customizing Your Matbucha
Want to turn up the heat? Add a pinch or two of cayenne pepper, or toss in a jalapeño or habanero pepper. Want to bulk up the dish? Consider dicing an eggplant or zucchini and adding it to the mix.
Serving Ideas
Matbucha is delicious as a dip with pita bread, crackers, or crudités. It’s also a flavorful base for shakshuka, pasta sauce, or stew. Try layering it on a sandwich, spooning it over grilled salmon, or whisking it into a marinade or salad dressing.
Leftover Management
Matbucha keeps well, but if you have a lot left over, you may want to freeze it in small batches for later use.
In Conclusion
This oven-roasted matbucha recipe is a convenient and flavorful alternative to making it on the stovetop. It’s also easy to customize to your own preferences.
Don’t be afraid to experiment with different variations of this recipe. Add more garlic, use different peppers, or try a different blend of spices.
Matbucha is a versatile and delicious condiment that can be used in so many ways. Enjoy the process of creating your own homemade version, and have fun finding new ways to use it!