Whole30 Matbucha
Experience the bold and wholesome flavors of the Mediterranean with this Whole30 Matbucha, a slow-simmered tomato and pepper relish that’s as healthy as it is delicious. Made with ripe tomatoes, charred red bell peppers, and aromatic spices like cumin and paprika, this dish highlights natural, smoky sweetness and zesty warmth. It’s entirely Whole30-compliant, crafted from simple, nutrient-dense ingredients and free from added sugars or processed oils. Perfect as a vibrant dip for fresh veggies, a savory topping for proteins, or a standout side dish, this matbucha is a versatile, crowd-pleasing option that transforms simple meals into something extraordinary. With just 20 minutes of prep and an hour of slow cooking, you’ll be rewarded with a naturally gluten-free, paleo-friendly condiment that’s bursting with flavor.
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Recipe Information
Ingredients
- 4 whole large ripe tomatoes
- 2 whole red bell peppers
- 1 whole yellow onion
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by prepping the vegetables. Peel the tomatoes: using a sharp knife, score an 'X' at the bottom of each tomato. Blanch them in boiling water for about 30 seconds, then transfer to an ice bath. The skins should easily peel off.
Once peeled, chop the tomatoes into small cubes and set aside.
Char the bell peppers over an open flame or under a broiler until the skins are blackened. Place them in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes, then peel the skins off, remove seeds, and chop the peppers.
Dice the yellow onion and mince the garlic cloves.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic, chopped tomatoes, and bell peppers to the pan. Stir in the paprika, cumin, crushed red pepper flakes, sea salt, and black pepper.
Reduce the heat to low and let the mixture simmer uncovered. Stir occasionally to prevent sticking, allowing the liquid to reduce completely. This will take about 60 to 90 minutes.
Once the mixture has thickened and all liquid is reduced, taste and adjust seasoning if needed.
Remove from heat and let the matbucha cool to room temperature before serving. Enjoy as a dip with compliant vegetables or as a side dish.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 32.3 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
