Moroccan Matbucha Salad (cooked tomato salad)

Published by Bat-El at December 18, 2016

Ingredients

1 jalapeno- chopped (if you are not into very spicy use only half)
1 big red bell pepper–chopped
6-8 cloves garlic-chopped
3-4 tbsp grapeseed oil
1 ½ Tbsp paprika
½-1 tsp salt
2 cans diced tomatoes (14.5 oz.)
½ ts brown sugar (optional)

This cooked tomato salad is a must have on my Shabbat table. So hard to resist! Just spread it on some good challa or bread and you are addicted. Rich deep flavor that goes amazingly with other salad combinations like roasted eggplant, cabbage, beets or even avocado sandwich.

Instructions

1). Heat up the oil in a deep medium pot and place the chopped red bell pepper. Mix for few minutes until starting to get golden.

2). Once golden, add the chopped jalapeno and mix until golden brown.

3). Once golden brown add the garlic and mix for 30 seconds. Be careful not to burn it and then add the 2 cans of diced tomatoes.

4). Add salt, paprika, and sugar. Bring to a boil. Cover and lower the flame to low and let cook until all the liquids evaporate. That can take up to 2 hours. Stir a few times in between, so the bottom doesn’t burn.

Serve cold.