Matbucha (Moroccan-Israeli Tomato and Pepper Salad)

Name: Matbucha (Moroccan-Israeli Tomato and Pepper Salad)
Prep time: 50 min
Total time: 11 h 5 min

July 17, 2010

Prep 50 min Total 11 hr 5 min

Matbucha (Moroccan-Israeli Tomato and Pepper Salad) - kvalifood.com

A Moroccan-Israeli cooked salad of tomatoes and roasted peppers, simmered slowly until thick, jammy, and glossy with oil. Brought to Israel by Moroccan immigrants in the 1950s, it is now a staple of the mezze table. The long, uncovered cook is what transforms the ingredients – do not rush it.

Makes ca. 2 cups / serves 6

Ingredients

1.5 kg ripe plum tomatoes, peeled and roughly chopped (or 800 g canned whole peeled tomatoes, drained and chopped)
2 medium red bell peppers (~300 g)
1-2 fresh jalapenos, seeded and minced
4 garlic cloves (~20 g), minced
80 ml olive oil (or neutral oil) (1/3 cup)
1 tbsp sweet paprika
1/2 tsp hot paprika (or chilli flakes) (optional)
1 tsp salt, or, to taste
1/2 tsp sugar (optional, only if tomatoes lack sweetness)

Directions

Char the red bell peppers under a broiler, over an open flame, or in a 200C / 400F oven, turning occasionally, until blackened on all sides, about 20-30 minutes. Place in a bowl, cover, and steam 15 minutes. Peel, seed, and chop into rough pieces.

If using fresh tomatoes, score the bottom, blanch in boiling water for 30 seconds, then peel. Chop roughly.

Place the chopped tomatoes, minced jalapenos, and garlic in a heavy-bottomed pot. Add salt. Bring to a simmer over medium heat, then reduce to medium-low. Cook uncovered for about 1 hour, stirring every 10-15 minutes, until reduced by roughly half.

In a small bowl, whisk together the olive oil, sweet paprika, and hot paprika if using. Pour into the pot and stir to combine.

Add the roasted red peppers. Continue simmering on low heat for another 45-60 minutes, stirring every 10 minutes and mashing occasionally. The matbucha is done when nearly all liquid has evaporated and the texture is thick, jammy, and glossy.

Taste and adjust salt. Add sugar only if needed. Let cool to room temperature. Matbucha tastes best after resting in the fridge overnight.

Notes

Plum/Roma tomatoes work best. San Marzano are a good canned choice.
A shorter cook (1.5-2 hours) gives a brighter, chunkier result. A longer cook (3+ hours) produces darker, more caramelized matbucha.
Keeps refrigerated for 1 week. Freezes well for months.
Serve on bread or pita, as part of a mezze spread, or use as a base for shakshuka.