Moroccan · Salads & Sides
Matbucha (Moroccan Cooked Tomato Salad)
A slow-cooked tomato and pepper relish from Morocco's Jewish culinary tradition, matbucha is simmered down for a long time until thick, sweet and lightly spiced, served cold or at room temperature as part of a salad spread.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 6
- Level
- Easy
Ingredients
- 1 kg ripe tomatoes, peeled and chopped
- 3 red peppers, chopped
- 4 garlic cloves, crushed
- 1 tsp paprika and a pinch of chili flakes
- 4 tbsp olive oil
- 1 tsp sugar
- Salt
Method
- 1
Soften the peppers
Warm the oil and cook the red peppers for 10 minutes until softened.
- 2
Add tomatoes
Add the tomatoes, garlic, paprika, chili flakes, sugar and salt.
- 3
Simmer slowly
Simmer uncovered over low heat for 45–50 minutes, stirring occasionally, until thick, jammy and reduced by half.
- 4
Cool
Let cool to room temperature, or chill.
- 5
Serve
Serve as part of a cooked-salad spread alongside bread.
Chef's tips
- Patience is key — matbucha needs a long, slow simmer to develop its deep, sweet-savoury flavour.
- This keeps well chilled for up to a week, making it a good make-ahead dish.
Frequently asked questions
Is matbucha served hot or cold?
It's traditionally served cold or at room temperature as part of a spread of small salads served before the main course.