MATBUCHA
This is an Israeli dish of roasted red peppers and tomatoes. It is served cold and is considered a salad although I use that term loosely. It is usually served with Challah which is dipped into the salad.
Provided by KosherCook
Categories Peppers
Time 5h20m
Yield 1 Pint, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
- Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
- Cut tomatoes in half and squeeze out the juice and seeds.
- Cut tomatoes in chunks.
- Peel the skin from the bell peppers and remove the seeds and stem.
- Cut bell peppers in chunks.
- Add all ingredients to a soup pot and pour oil over top.
- Bring contents to a boil, then turn down to a medium heat.
- Cook covered for 2 hours.
- Remove cover and cook uncovered until most of the liquid has evaporated.
- Stir occasionally to prevent burning.
- Refrigerate and serve cold.
Nutrition Facts : Calories 235.2, Fat 18.9, SaturatedFat 2.7, Sodium 596, Carbohydrate 17, Fiber 5.4, Sugar 10.8, Protein 3.4
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