Matbucha Cooked Tomato Salad
Tomatoes and bell peppers cook down for 60 minutes into a soft, jammy salad, with garlic, olive oil, tomato paste, paprika, cumin and chili flakes. Six servings, 15 minutes to prep.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 75 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ¼ kg
- 5 cloves
- 80 ml
- 2 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- 1 ½ tsp
- ½ tsp
- 15 g
Process
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Heat 60 ml of the olive oil in a wide heavy pot or Dutch oven over medium heat. Add the red bell peppers and cook for 10 to 12 minutes, stirring occasionally, until softened and lightly blistered at the edges.
Add the sliced garlic and cook for 1 minute until fragrant but not browned. Stir in the tomato paste, sweet paprika, ground cumin, and red chili flakes, and fry for 1 minute to bloom the spices.
Add the chopped tomatoes, granulated sugar, fine salt, and black pepper. Stir well, then bring to a gentle simmer.
Reduce the heat to low and simmer uncovered for 45 to 55 minutes, stirring every 10 minutes and scraping the bottom of the pot, until the mixture is thick, jammy, and the oil has separated slightly at the edges.
Taste and adjust salt and chili flakes. If the matbucha still looks watery, continue simmering for another 10 minutes; it should mound on a spoon rather than run off.
Stir in the remaining 20 ml olive oil, then scatter with chopped flat-leaf parsley if using. Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking: matbucha should be cooked until the tomatoes collapse completely and the mixture is glossy and thick, not saucy. If it still tastes raw or watery, keep simmering.
- Use a wide pot rather than a deep narrow one; more surface area means faster evaporation and better caramelization, which is where the deep sweetness comes from.
- Stir every 10 minutes and scrape the bottom. The natural sugars in the tomatoes and peppers burn easily once the mixture thickens, and a burnt layer will turn the whole pot bitter.
- For a smokier flavor, char the red bell peppers under a hot grill until blackened, steam them in a covered bowl, then peel and chop before adding to the pot.
Substitutions
- red bell peppers→roasted jarred red peppers, drained and chopped
- fresh tomatoes→canned chopped tomatoes, drained (about 800 g)
- sweet paprika→smoked paprika for a smokier profile
- flat-leaf parsley→fresh cilantro or torn basil
Storage & reheating
Cool completely, then store in an airtight container in the refrigerator for up to 5 days. The flavor deepens after a day. To freeze, portion into freezer-safe containers and keep for up to 3 months; thaw overnight in the fridge. Reheat gently in a saucepan over medium-low heat, stirring, until hot, or serve cold straight from the fridge. Do not microwave on high, as it can splatter and dry out the edges.
FAQ
The questions we get asked most
Why is my matbucha watery instead of thick?
The tomatoes were not cooked down long enough or the pot was too narrow. Simmer uncovered over low heat, stirring every 10 minutes, until the mixture mounds on a spoon and oil pools at the edges. This can take up to 70 minutes depending on the juiciness of your tomatoes.
Can I make matbucha ahead of time?
Yes, matbucha tastes even better the next day. Make it up to 5 days ahead and store it covered in the fridge. Bring it to room temperature or warm it gently before serving, and stir in a drizzle of fresh olive oil to refresh the gloss.
Can I use canned tomatoes instead of fresh?
Yes. Use about 800 g of good-quality canned chopped tomatoes, drained, in place of the fresh ones. Canned tomatoes are often less watery, so start checking for doneness at 35 to 40 minutes of simmering.
How do I know when matbucha is done?
It is ready when the tomatoes and peppers have collapsed into a thick, jam-like mixture, the color has deepened to a dark red, and a spoon dragged through the pot leaves a clear trail that fills in slowly. There should be no pools of watery liquid, only glossy oil.
Is matbucha very spicy?
No, it is usually mild. The red chili flakes are optional and the sweetness of the peppers and sugar balances any heat. For a truly mild version, omit the chili flakes entirely; for a hotter one, add a chopped fresh green chili with the garlic.
Can I freeze matbucha?
Yes, it freezes very well. Cool it completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently in a saucepan over medium-low heat, adding a splash of water if it looks dry.
What do you serve matbucha with?
Serve it as part of a mezze spread with warm pita, hummus, and olives, or alongside grilled fish, chicken, or eggs. It also works as a relish for sandwiches, a topping for rice, or a dip for crusty bread.
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