What do we think of this version of Sivan? This is me in my element… having fun, cooking, singing along, and making one of my all-time favorite recipes. Not your grandmother’s matbucha… although she would probably approve. This oven-baked version is so much easier than standing over a hot stove for hours. The oven does all the hard work while slowly transforming the tomatoes, peppers, garlic, and olive oil into a rich, jammy matbucha packed with flavor. And honestly, the deep roasted flavor is something the stovetop just can’t replicate. Ingredients • 12 vine-ripened tomatoes (about 5 pounds / 2.3 kg) • 1 red bell pepper, cut into chunks • 10 Serrano chilies (adjust to your preferred spice level) • Handful of garlic cloves • 1 cup olive oil • 1/4 cup sweet paprika • 1/4 cup sugar • 1 heaping tablespoon salt Instructions 1. Remove the cores from the tomatoes and score an X on the bottom of each one. 2. Place the tomatoes around the outer edge of a large 5-quart oven-safe pot. 3. Add the red pepper chunks to the center. 4. In a mini food processor, pulse the Serrano chilies and garlic until finely chopped. Add them to the center of the pot. 5. Pour over the olive oil. Add the paprika, sugar, and salt. Mix only the center ingredients together. 6. Cover and bake at 400°F (200°C) for 30 minutes. 7. Carefully remove the pot from the oven and peel the tomatoes. The skins should come off easily. 8. Using a potato masher, mash everything together. 9. Return to the oven uncovered and bake for 1 to 1½ hours, stirring occasionally and incorporating the oil back into the tomatoes, until thick, rich, and jam-like. 10. Allow to cool before transferring to containers. Enjoy warm or cold. Store in the refrigerator for up to 1 month or freeze in smaller containers for later. And don’t be alarmed by the amount of olive oil. That’s exactly what gives authentic matbucha its rich flavor and helps preserve it. Enjoy, and Shabbat Shalom, my rock stars. 🤘❤️ #sivanskitchen #ovenbaked #matbucha #EasyRecipe #onepotmeals - @sivanskitchen