Matbucha (Moroccan-Israeli Cooked Tomato and Pepper Dip)

Matbucha is a slow-cooked tomato and pepper relish that arrived on Israeli tables with Moroccan Jewish immigrants and never left. Serve it warm or at room temperature with crusty bread as a starter, or spoon it alongside eggs for breakfast.

Ingredients

• 2 lbs (900g) ripe tomatoes, peeled and chopped (or 2 cans, 14oz each, diced tomatoes)
• 3 red bell peppers, roasted, peeled, and chopped
• 1-2 fresh chili peppers, seeded and minced (optional, to taste)
• 6 garlic cloves, minced
• 1/3 cup (80ml) olive oil
• 1 tsp paprika
• 1/2 tsp sugar
• Salt, to taste

Instructions

1. Roast and peel the peppers
   Char the bell peppers over a flame or under a broiler until blackened, then steam in a covered bowl for 10 minutes and peel off the skins. Chop into strips.
2. Start the base
   Heat the olive oil in a wide skillet over medium heat. Add the garlic and chili, if using, and cook for 1 minute until fragrant.
3. Add tomatoes and simmer
   Stir in the tomatoes, paprika, sugar, and a pinch of salt. Simmer uncovered for 30-35 minutes, stirring occasionally, until thick and jammy.
4. Fold in the peppers
   Add the roasted pepper strips and cook 10 more minutes, mashing some of the mixture with a spoon for texture.
5. Cool and season
   Remove from heat, taste and adjust salt, and let cool to room temperature before serving.

Matbucha keeps well in the fridge for up to a week and tastes even better the next day.