📝 About This Recipe
A cornerstone of the Sephardic Shabbat table, Matbucha is a soul-warming 'cooked salad' that bridges the gap between a dip and a condiment. Originating from the Maghreb, this dish transforms humble tomatoes and roasted peppers into a rich, concentrated masterpiece through a patient, low-and-slow reduction. Its deep umami flavor, punctuated by garlic and a hint of heat, makes it the crowning jewel of any Mezze spread.
🥗 Ingredients
The Vegetables
- 10-12 large Roma Tomatoes (very ripe, blanched and peeled)
- 3 large Red Bell Peppers (roasted and skins removed)
- 8-10 pieces Garlic Cloves (thinly sliced)
- 1-2 pieces Jalapeño or Serrano Pepper (seeded and finely diced for mild heat)
Oil and Spices
- 1/2 cup Extra Virgin Olive Oil (divided into two portions)
- 2 tablespoons Sweet Hungarian Paprika (high quality for color and depth)
- 1/2 teaspoon Smoked Paprika (for a subtle earthy undertone)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Granulated Sugar (to balance the acidity of the tomatoes)
- 1/4 teaspoon Cayenne Pepper (optional, for extra kick)
👨🍳 Instructions
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1
Begin by roasting your bell peppers over an open flame or under a broiler until the skins are completely charred and blackened. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel away the skins, remove seeds, and dice the flesh into small cubes.
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2
Score a small 'X' on the bottom of each tomato. Submerge them in boiling water for 60 seconds, then immediately transfer to an ice bath. The skins will slip right off. Once peeled, core the tomatoes and dice them into 1-inch chunks.
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3
In a heavy-bottomed wide pot or deep skillet (like a Dutch oven), add 1/4 cup of olive oil and set over medium heat.
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4
Add the sliced garlic and diced hot peppers to the oil. Sauté for 2-3 minutes until the garlic is fragrant and softened, but be careful not to let it brown or turn bitter.
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5
Add the diced tomatoes to the pot. Stir well and bring the mixture to a gentle boil.
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6
Reduce the heat to low and let the tomatoes simmer uncovered. Use a wooden spoon to occasionally mash the tomatoes as they soften. Cook for about 45 minutes until the juices have mostly released and the mixture looks like a chunky sauce.
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7
Stir in the diced roasted bell peppers, salt, and sugar. Continue to simmer on low heat.
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8
In a small bowl, whisk the remaining 1/4 cup of olive oil with the sweet paprika, smoked paprika, and cayenne. This 'blooms' the spices and prevents them from burning in the pot.
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9
Pour the spice-infused oil into the tomato mixture. Stir thoroughly to incorporate the vibrant red color.
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10
Continue simmering on the lowest possible heat setting for another 60-90 minutes. Stir every 15 minutes to prevent sticking.
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11
The Matbucha is done when the water has completely evaporated, and you are left with a thick, jam-like consistency where the oil begins to separate from the tomatoes at the edges.
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12
Taste and adjust seasoning. If the tomatoes are particularly acidic, you may need an extra pinch of sugar.
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13
Remove from heat and allow to cool completely. The flavors will deepen significantly as it rests.
💡 Chef's Tips
The secret to authentic Matbucha is patience; never rush the reduction or the tomatoes will taste 'boiled' rather than 'candied.' Always use the ripest tomatoes available; if it's winter, high-quality canned whole peeled tomatoes are a better substitute than mealy fresh ones. Blooming the paprika in oil before adding it to the pot ensures a silky texture and prevents a grainy mouthfeel. Store your Matbucha in a glass jar with a thin layer of olive oil on top to keep it fresh for up to 10 days in the fridge. Avoid using a lid during the cooking process; evaporation is essential to achieving the concentrated flavor profile.
🍽️ Serving Suggestions
Serve at room temperature alongside warm, fluffy Challah bread for the traditional Shabbat starter. Use it as a robust base for Shakshuka by cracking eggs directly into the warmed sauce. Spread it generously on a schnitzel sandwich for a burst of North African flavor. Pair it with a crisp, chilled Israeli Sauvignon Blanc or a light Arak cocktail to cut through the richness. Serve as part of a Salatim spread with hummus, tahini, and roasted eggplant.