Matbucha

The Stuff:

• 6 ripe plum tomatoes
• 1 red pepper, chopped into ¼ inch pieces
• 1 chipotle pepper, chopped
• 5 garlic cloves, finely chopped
• ¼ cup vegetable oil
• 1 tablespoon red wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon Never Not Eating Chraime

The Method:

1. Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for a few minutes. Drain the water and peel the tomatoes (you can skip this step if you don’t mind the skins).
2. Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, chipotle pepper, and garlic. Cook, stirring every once in a while to prevent scorching. Cook for until the liquids have reduced, about 45 minutes.
3. Add vegetable oil, vinegar, salt and chraime and continue cooking, stirring often, until the tomatoes and peppers are jammy, about 45 minutes to one more hour.
4. Serve the matbucha with pita or challah. Leftovers will hold in the refrigerator for 5 days.