Summer is peak tomato season — they are full of flavour. Go to your greengrocer and have a little nose — the most fragrant ones are the best. And then use them to make matbucha, which is a slow- cooked tomato and chilli mezze dish. It’s a Friday night must. The long, slow cook reduces all of the water and maximises the flavours. You end up with a harmony of flavours — perfectly balanced sweetness, sourness and spice. My recipe is quite mild – pep it up with extra chillies if you prefer.

Method:

• First peel your tomatoes: to do this you need to heat them up a large pot with plenty of water. Score the tomatoes on the bottom. Have a bowl of iced water ready. Place tomatoes into boiling water for about 3 minutes, until they start peeling. Remove immediately to cold water. Peel, discard the skins, then chop into chunks.
• Place the oil in a large cooking pot — big enough to hold all the ingredients — and add the chilli and garlic. Stir continuously over medium heat, until the garlic softens. Don’t let it brown, as it will get bitter.
• Add the peeled, chopped tomatoes, spices, sugar and seasoning. Bring to a boil and reduce the heat.
• Continue cooking over low-medium heat for 1.5 hours, stirring occasionally to prevent catching.
• Taste and correct seasoning. Serve with fresh challah.

First published in the JC July 22 2021