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Matbucha Moroccan Tomato Mezze

Matbucha is a traditional Jewish Moroccan cooked tomato mezze. It's almost like a tomato jam but savory and spicy. It's my favorite Moroccan dish.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Appetizer, Dinner, Mezze, Salad, Side Dish
Cuisine: Healthy, Moroccan
Servings: 4
Author: Shelly

Ingredients

  • 2 pounds ripe plum tomatoes or 2 cans of whole peeled plum tomatoes
  • 8 - 10 medium garlic cloves, peeled
  • 2 - 3 hot green peppers (not bell peppers)
  • Salt
  • ½ cup olive oil or avocado oil
  • 1 tablespoon sweet paprika
  • ½ teaspoon turmeric
  • ½ teaspoon sugar

Instructions

  • Peel the tomatoes (soak them in boiled water or with a sharp knife or tomato peeler) and quarter them. Put them and the garlic in a large heavy bottom saucepan over medium heat. Cut the peppers into strips and add them to the pot. Sprinkle salt and stir.
  • Lower the heat and simmer, uncovered, for about 1 hour - stirring occasionally to prevent the tomatoes from scorching.
  • Put the oil, paprika, turmeric and sugar into a jar and mix.
  • When most of the liquids in the pan have evaporated, add the oil-spice mixture and stir. Continue to simmer, but now, instead of stirring, use a potato masher or a big fork to mash the tomatoes occasionally. cook for 1 hour or until all of the liquid has evaporated completely and the texture of the matbucha resembles an oily jam.