Cold Matbucha Salad
A rich, slow-cooked Moroccan tomato and pepper salad that transforms simple ingredients into a deeply savory, spreadable masterpiece.
Ingredients
- •2 lbs ripe Roma tomatoes (about 6-8 large), cored and roughly chopped
- •2 large red bell peppers, cored, seeded, and diced
- •4 cloves garlic, minced
- •1 jalapeño pepper, seeded and finely minced (optional, for heat)
- •1/4 cup extra virgin olive oil
- •1 tsp sweet paprika
- •1/2 tsp smoked paprika
- •1/2 tsp ground cumin
- •1 tsp kosher salt
- •1 tbsp sugar (optional, to balance acidity if needed)
Instructions
- 1
Place the chopped tomatoes in a food processor and pulse a few times until coarsely pureed, leaving some texture.
- 2
Heat the extra virgin olive oil in a wide, heavy-bottomed skillet over medium heat.
- 3
Add the minced garlic and diced red bell peppers (and jalapeño, if using) to the skillet, sautéing for about 5 minutes until the peppers begin to soften.
- 4
Pour in the pureed tomatoes and stir well to combine with the peppers and oil.
- 5
Stir in the sweet paprika, smoked paprika, ground cumin, and kosher salt.
- 6
Bring the mixture to a gentle boil, then immediately reduce the heat to low.
- 7
Simmer uncovered, stirring occasionally to prevent sticking, for 35 to 45 minutes, or until most of the liquid has evaporated and the mixture has a thick, jam-like consistency.
- 8
Taste the matbucha and add the sugar if the tomatoes are too tart, adjusting salt if necessary.
- 9
Remove from heat and let it cool completely to room temperature.
- 10
Transfer to an airtight container and chill in the refrigerator for at least 2 hours before serving cold.
💡 Chef tips
- For an even richer, smoky flavor, you can char the bell peppers over an open flame or roast them in the oven before dicing.
- Matbucha tastes even better the next day, making it an ideal make-ahead dish for Shabbat or gatherings.
- Store the salad in a sealed glass jar in the refrigerator for up to one week.
✅ How it should turn out
The finished matbucha should be deeply red, thick and jam-like in consistency, with a rich aroma of garlic and sweet peppers, delivering a savory, slightly smoky, and intensely tomato-forward flavor.