Matbucha is a traditional Moroccan dip or sauce that's made with fresh tomatoes, roasted red bell peppers, and garlic. The ingredients are slowly simmered into a jammy and chunky topping that's savory and tangy.
Matbucha is also called salade cuite, which means "warm salad." However, matbucha is more of a condiment or dip, similar to salsa, as it’s often eaten with challah or pita. This tomato and red pepper sauce is an integral part of a mezze or salatim course (Israeli appetizers). In addition, Matbucha makes a flavorful sandwich spread or tasty topping for couscous, rice, fish, and grilled meats. It adds a wonderful layer of flavor to many dishes and can be served warm or cold.
Matbucha originated in Morocco a few centuries ago when tomatoes were brought to the region from the New World, according to food historian Gil Marks in the Encyclopedia of Jewish Food. Then in the 1950's, Moroccan Jewish immigrants brought the dish with them to Israel, where it has become very popular and widely available.
I like to serve matbucha with Hummus, Roasted Eggplant Dip, and other dips and salads for Shabbat. In addition, think of this condiment if you get into a rut during Passover because it adds zip to many dishes and goes nicely on top of matzo.
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Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list with measurements.
- Red bell peppers - are integral to the dish. This recipe uses fresh peppers, but a jar of roasted red peppers can be used as a shortcut.
- Fresh tomatoes - I used vine-ripened tomatoes, but Roma tomatoes or San Marzano tomatoes work as well. When tomatoes are out of season, use 2 (28-ounce) canned whole peeled Italian tomatoes as a substitute.
- Jalapeño - Matbucha comes in mild and spicy versions, so gear the heat to your preference. Alternatives to give a kick include hot paprika, cayenne pepper, or red pepper flakes.
- Garlic cloves - A lot of garlic is usually used in this dish. If you are sensitive to garlic, you can reduce the amount.
- Sweet paprika - is an important part of a matbucha recipe. If your roasted vegetables didn't absorb a smoky flavor, consider switching half of the paprika to smoked paprika to give the dip a smoky flavor.
- Cumin - pairs well with tomatoes and red peppers so it's a nice addition, and it's from the spice box of the region. Or a little coriander is also nice.
- Sugar - This dish is not sweet. The sugar helps balance the acidity of the tomatoes.
- Parsley - A parsley garnish makes a pretty color contrast, although it's not integral to the traditional version of this dish. Cilantro is another option.
- Other ingredients - Extra virgin olive oil, kosher salt, and black pepper.
Some matbucha variations include adding green bell peppers, mushrooms, eggplant, or onions to the dish.
This authentic recipe has not been tested with substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below.
How to Make Matbucha (step by step photos)
See the recipe card below for complete directions.
Use these process shots to help visualize each step.
Step 1. Roast the peppers in the oven until charred on all sides.
Step 2. Peel the peppers: Immediately place warm peppers in a paper bag, and fold shut so that the peppers steam which loosens the skin, about 10-15 minutes. Peel skin off the peppers, and discard seeds.
Step 3. Cut the peppers into 1-inch squares.
Step 5. Combine the ingredients: Place all the ingredients (except the parsley) in a pot and stir.
Step 4. Prepare the tomatoes: Dice the tomatoes into 1-inch cubes.
Step 6. Cook the ingredients: Simmer low and slow, stirring occasionally, for about 1 hour and 25 minutes or until the mixture is thickened.
To peel or not peel red peppers and tomatoes?
Traditionally, this recipe is made with peeled and seeded red peppers and tomatoes. I recommend peeling the fresh red peppers, and instructions to do so are included with the recipe.
I’m all for simplifying a recipe when I can, and since I don’t mind the tomato skins after the tomatoes have cooked a long time, I just leave the tomato skins on. However, in case you want to remove them, I've included optional instructions in the recipe notes.
Top Tips
- Use ripe, fleshy tomatoes to get the most flavorful sauce.
- Roast the peppers over an open flame (gas stove, broiler, or barbecue) to give the peppers a smoky flavor.
- Use gloves to cut jalapeño peppers if you have sensitive skin.
- Use a heavy bottomed pot to prevent the dish from sticking or burning.
- Gently simmer the tomatoes and peppers for a long time, allowing them to cook down into a jammy consistency and to intensify in flavor.
Make Ahead and Storage
Make ahead: Matbucha is a great dish to make ahead as the flavors meld and get even better over time.
How long does matbucha last? Matbucha will last up to 1 week in the refrigerator in an airtight container.
Can you freeze matbucha? Yes, matbucha freezes quite well. Use an airtight glass container, and remember to label and date. Thaw in the refrigerator overnight to serve.
How to reheat: Matbucha can be served straight from the refrigerator or warm it in the microwave or over the stove.
What else can I make with Fresh Tomatoes?
Matbucha is a flavorful, versatile Middle Eastern dip and sauce to make when you have fresh tomatoes. Other excellent fresh tomato recipes include the following:
Frequently Asked Questions
Matbucha and shakshuka sauce are not exactly the same. Although they essentially have the same ingredients, the shakshuka sauce is cooked for a much shorter time (about 15-20 minutes) and is thinner. Matbucha is cooked for a long time (1-2 hours) and is quite thick. In addition, I prefer my shaksuka sauce to have small chunks of vegetables, whereas matbucha usually has larger chunks.
Matbucha comes in mild and hot versions; however, it is more frequently spicy.
Yes, matbucha is vegan as it does not contain any animal-based ingredients.
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Recipe
Matbucha: Moroccan tomato and red pepper sauce
Ingredients
- 4 medium red bell peppers
- 6 medium tomatoes about 2 ½ pounds of tomatoes such as vine-ripened, Roma, or San Marzano.
- 1 medium jalapeño pepper seeds & ribs removed, minced
- 6 cloves garlic minced
- ¼ cup extra virgin olive oil
- 2 teaspoons sweet paprika
- 1-½ teaspoons Diamond Crystal kosher salt
- 1 teaspoon ground cumin
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon granulated white sugar
- chopped fresh parsley as garnish, optional
Instructions
- Roast the red peppers. Roast red peppers in the oven or over an open flame (like a gas stovetop, barbecue, or broiler). To roast the peppers in the oven, preheat the oven to 400°F, and place the peppers on a foil-lined baking sheet. Cook, turning periodically, for 45-50 minutes or until the peppers are charred on all sides and wrinkled. To roast over an open flame, turn the gas stovetop or grill to medium-high heat. Use heatproof tongs to turn the peppers after several minutes on each side until charred all over.
- Peel the red peppers. Place red peppers in a paper bag, and fold shut for about 10-15 minutes, which will loosen the skins. Once cool enough to handle, peel the skin off the peppers, and discard peels & seeds. Chop the peppers into 1-inch squares, and set aside.
- Prepare tomatoes and jalapeño. It’s optional to peel and seed the tomatoes- directions in the notes. Dice the tomatoes into 1-inch cubes. Remove the seeds and ribs from the jalapeño, and finely chop.
- Cook red peppers, tomatoes, jalapeño, garlic, olive oil, paprika, salt, cumin, pepper, and sugar) in a large pot on the stovetop on medium-high heat for 10 minutes, stirring occasionally. Once the tomatoes release their juices and begin to soften, reduce the heat to medium-low, and cook uncovered for 1 hour and 15 minutes, mixing every 15-20 minutes to prevent sticking and for even cooking, until the mixture is thickened and jam-like. Remove from the heat. Taste the matbucha, and adjust seasonings as needed.
- Cool for about 30 minutes or until it cools to room temperature. Store in the refrigerator in an airtight container for up to 1 week.
- To Serve: It's optional to garnish with chopped fresh parsley. Serve cold, at room temperature, or warm.
Notes
- Make ahead and Storage: can make ahead and store in the refrigerator in an airtight container for up to 1 week.
- Freeze: Freeze for up to 6 months. Thaw in the refrigerator overnight before serving.
- Use gloves when cutting jalapeño peppers if you have sensitive skin.
- Optional instructions for peeling tomatoes:
- Bring a medium pot of water to a boil. Prepare a large bowl of ice water.
- Use a paring knife to score each tomato with an 'X' on the bottom.
- Dip one tomato at a time into the water, and let it sit for about 30 seconds or until the skin peels back at the X mark. Then dip it into the ice water bath to cool briefly.
- Peel with your hands by pulling each of the lifted-up peels around the X mark. Discard peels.
- Repeat with all tomatoes.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
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