Matbucha: Moroccan tomato and red pepper sauce

5 from 1 vote

Matbucha: Moroccan tomato and red pepper sauce

This Matbucha recipe is a traditional Moroccan food made from fresh tomatoes, roasted red bell peppers, garlic, and paprika. Slow-simmered to a rich, thick sauce that's smoky and tangy, it's ideal for your next salatim or mezze platter.

Prep Time20

Cook Time2 35

Steam Time10

Total Time2 40

Course: Appetizer, condiment

Cuisine: Israeli, Middle Eastern, Moroccan

Diet: Vegan

Servings:

Calories: 79kcal

Author: Dana Shrager

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