Matbucha (Moroccan Cooked Tomato Salad)

6 steps. Take it one step at a time.

1. 01

   Roast the bell peppers

   Roast the bell peppers over a gas flame or at 450°F (232°C) in the oven until the skin is charred and blistered. Place them in a bowl covered with plastic wrap for 10 minutes, then peel, remove seeds, and chop.

   10 min
2. 02

   Score a small 'X'

   Score a small 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then shock in ice water. Peel off the skin, remove the seeds, and dice the flesh.

3. 03

   Heat the olive oil

   In a large skillet or wide pot, heat the olive oil over medium heat. Add the minced garlic and chopped chili, sautéing for 1-2 minutes until fragrant but not browned.

   2 min
4. 04

   Add the diced tomatoes and chopped roasted peppers

   Add the diced tomatoes and chopped roasted peppers to the skillet. Stir well and bring to a gentle simmer.

5. 05

   Reduce heat to low

   Reduce heat to low. Simmer uncovered for 45-60 minutes, stirring occasionally. The tomatoes will break down and the liquid will evaporate until the mixture is thick and jammy.

   1 hr
6. 06

   Stir in the paprika, salt, and sugar

   Stir in the paprika, salt, and sugar. Cook for another 5-10 minutes to allow the flavors to meld. Taste and adjust salt as needed.

   10 min