Matbucha
Recipe Details
- Serves: 6–8
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Slow-Cooked Moroccan Tomato & Pepper Salad
Ingredients
- 2 cans (796 ml each) diced tomatoes
- 6–8 cloves garlic, crushed
- 1 green pepper, diced
- 1 red pepper, diced
- 2 jalapeños, sliced (optional)
- ¼ cup olive oil, plus more for finishing
- 1 tsp paprika
- ½ tsp black pepper
- Salt, to taste
- 1–2 tbsp tomato paste
Directions
- Pour the diced tomatoes into a large sauté pan and bring to a gentle simmer.
- Cook uncovered until most of the liquid has evaporated, stirring occasionally.
- Add the olive oil, garlic, green pepper, red pepper, and jalapeños (if using).
- Season with paprika, black pepper, and salt.
- Continue cooking on low heat for 45–60 minutes, stirring occasionally, until the mixture becomes thick, rich, and jammy.
- Stir in the tomato paste and an additional drizzle of olive oil.
- Cook for another 5–10 minutes until glossy and beautifully caramelized.
Michele’s Tip
Don’t rush your matbucha. The magic happens when the tomatoes slowly reduce and concentrate their flavour. The final drizzle of olive oil gives it that rich, glossy finish that’s perfect for a Shabbat table.
Serve
Serve warm or at room temperature with fresh challah, Moroccan fish, grilled meats, or as part of a traditional Sephardic Shabbat salad spread.
