Homemade Matbucha

Ingredients

• 3 tbsp extra-virgin olive oil
• 6 garlic cloves (minced; 5-7 cloves)
• 28 oz crushed or diced tomatoes (1 can)
• 4 red bell peppers (seeds and stems removed, halved lengthwise)
• 1 jalapeno (or 1/2-1 tsp red pepper flakes or Aleppo chili pepper)
• 1.5 tsp paprika (sweet, smoked, or hot)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Toast the bell pepper halves over the open flame on a gas stove or under a broiler, turning every few minutes, until evenly charred and fragrant.

2. 2

   Let the charred peppers cool, then coarsely chop them.

3. 3

   In a large saucepan or skillet, warm 3 tablespoons of extra-virgin olive oil over medium-high heat.

4. 4

   Add the chopped roasted peppers and minced garlic to the pan, and cook until well combined, about 5 minutes.

5. 5

   Add the 28-ounce can of crushed or diced tomatoes, along with the paprika and the hot pepper (or crushed red pepper flakes, if using).

6. 6

   Season the mixture with salt and pepper to taste, and lower the heat slightly.

7. 7

   Continue to cook, partially covered, until the liquid has reduced by half, about 45–60 minutes. Stir occasionally to make sure the mixture doesn’t stick to the bottom of the pan.

8. 8

   Taste frequently, adjusting the seasoning as needed. When the matbucha has cooked down to a thick but spreadable consistency, remove it from the heat and let it cool.

9. 9

   Serve at room temperature.

Notes

Storage: Matbucha tastes best fresh but can be stored in the refrigerator for up to a week. To extend shelf life, top the surface with a thin layer of olive oil. For freezing, decant into small airtight containers (like glass mason jars), leaving about an inch of space at the top, and store upright.

Nutrition per serving

• appetizer
• dip
• sauce
• vegan
• gluten-free
• slow-cooked
• Middle Eastern
• Moroccan