North African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Matbucha
Slow-cooked tomatoes and roasted peppers reduced with garlic and chilli into a thick, intensely flavored spread — North Africa's answer to everything that needs sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
8 steps- 1
Roast or char the bell peppers over an open flame or under a broiler until blackened, then steam in a covered bowl, peel, seed, and chop.
- 2
If using fresh tomatoes, score an X on the bottom of each, blanch briefly in boiling water, then peel and chop, discarding most of the seeds.
- 3
Heat the olive oil in a wide, heavy pot and cook the garlic and chilies over low heat until fragrant but not browned.
- 4
Add the chopped tomatoes, roasted peppers, paprika, sugar, and salt, and bring to a simmer.
- 5
Cook uncovered over low heat, stirring occasionally, until the mixture reduces to a thick, jammy spread and the oil begins to separate slightly at the edges, about 40 to 45 minutes.
- 6
Taste and adjust the salt, sugar, and heat as it cooks down and concentrates.
- 7
Let cool, then transfer to a jar or dish and refrigerate, matbucha tastes even better after a day or two.
- 8
Serve cold or at room temperature with crusty bread as a spread or salad.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving315
Calories
13 g
Protein
79 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Matbucha originated in Morocco and spread across North Africa and into Sephardic Jewish cuisine as Jewish communities carried their foodways from Fez and Marrakech to Tunisia, Libya, and eventually Israel, where it is now sold in jars in every supermarket. The word matbucha means 'cooked' in Arabic, distinguishing it from raw pepper salads; the long, slow cooking over low heat reduces the tomatoes and peppers into a thick, jammy condiment rather than a fresh salsa. In North African homes, a pot of matbucha simmered on a Friday before Shabbat is a weekly ritual that fills the house with the smell of caramelizing garlic and sweet roasted pepper.
Listahan note
This version slow-cooks the tomatoes and roasted peppers together for up to an hour until the mixture is completely jammy and the oil has separated to the surface, which is the sign that the matbucha is ready.
Technique cues
- The most important technique in matbucha is patience: cook the tomato and pepper mixture uncovered over the lowest flame possible, stirring every 10 minutes, until all the water evaporates and the mixture holds its shape when pressed against the side of the pan — this takes 45 minutes to over an hour and cannot be rushed.
- Roasting and peeling the red bell peppers before adding them to the pot removes the tough skin that would otherwise remain leathery in the finished spread and concentrates the pepper's sweetness through the char.
- The oil separating to the top at the end of cooking is traditional and desirable; it is stirred back in before serving and tells you the spread has reduced enough to store well without spoiling quickly.
Kitchen flow
- Parallel prep
- Roast and steam the peppers while peeling and chopping the tomatoes; by the time the peppers are peeled, everything is ready to go into the pot at once.
- Make-ahead
- Matbucha is always better after 24 hours in the refrigerator; make it up to 5 days ahead and the flavors deepen significantly with each day.
- Leftover move
- Use cold matbucha as a pizza sauce base, stir it into shakshuka, spread it on sandwiches instead of ketchup, or serve alongside grilled chicken or fish.
- Cleanup rhythm
- Use a single wide, heavy skillet or saucepan for the whole cook; the reduction splatter is contained and the pan deglazed easily with water after cooling.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
6 ripe tomatoes (peeled and chopped)
jam base and body
Purpose: The long cooking of ripe tomatoes reduces them to a concentrated, sweet-savory paste that is the foundation of the spread.
Handling: Score an X at the base of each tomato, blanch in boiling water for 30 seconds, then transfer to ice water and peel; chop and add with all their juices.
Adaptation: Two 14-oz cans of crushed or whole peeled tomatoes (drained slightly) work reliably when fresh tomatoes are out of season.
3 red bell peppers (roasted and peeled)
sweetness and texture
Purpose: Roasted red peppers add a smoky sweetness that raw peppers cannot, and their soft, jammy texture blends seamlessly into the spread.
Handling: Char directly over a gas flame or under a broiler, steam in a covered bowl for 10 minutes, then peel, seed, and chop coarsely.
Adaptation: Jarred roasted red peppers (drained and patted dry) are a practical shortcut that work very well.
5 cloves garlic (thinly sliced)
aromatic base
Purpose: Sliced (not minced) garlic cooks down slowly in the oil without burning and sweetens into a mild, buttery note rather than a sharp one.
Handling: Slice as thinly as possible with a knife; add to the cold oil at the start and bring up to heat gradually so the slices soften without browning.
Adaptation: Roasted garlic cloves (10 cloves) can substitute for a deeper, caramelized flavor with less pungency.
1 tsp paprika
color and mild spice
Purpose: Paprika deepens the red-orange color of the spread and adds a gentle warmth without heat.
Handling: Add with the garlic and oil at the start so the paprika blooms in the oil and develops a richer, less raw flavor.
Adaptation: Smoked paprika amplifies the roasted pepper flavor and works well; sweet paprika is the standard Moroccan choice.
Technique notes
- Use a wide, heavy pan rather than a tall pot; a wider surface area means the water evaporates faster and the spread reduces in a reasonable time without constant watching.
- If the mixture starts to stick and catch on the bottom before it has fully reduced, add 2 tablespoons of water, scrape up the fond, and lower the heat; this builds rather than loses flavor.
- Let the finished spread cool to room temperature before refrigerating; sealing it while still warm creates condensation in the container that promotes spoilage.
Ingredient swaps
- Heat-free version
- Omit the hot chili peppers entirely; the spread is equally delicious mild and becomes more broadly kid-friendly.
- Vegan direction
- The recipe is already fully vegan and pareve (no meat or dairy), making it traditional for Shabbat tables that serve both meat and dairy dishes.
- Lower oil option
- Reduce olive oil to 2 tablespoons and add a splash of water during cooking; the spread will be less rich but still very good.
Serve alongside
- warm challah or pita for spreading
- sliced hard-boiled eggs on top
- Israeli-style chopped cucumber and tomato salad
- grilled merguez sausages alongside
- dry Israeli Cabernet Sauvignon or a Rhone-style red
- pomegranate juice over ice
- sparkling water with a slice of orange
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed jar for up to 7 days; the flavor continues to develop and improve for the first 3 days.
- Bring to room temperature before serving so the olive oil loosens back to a pourable consistency.
- Freeze in small containers for up to 3 months; thaw overnight in the refrigerator and stir well before using.
Equipment
- wide heavy skillet or shallow saucepan (12-inch recommended)
- tongs and broiler or gas burner for roasting peppers
- large heatproof bowl for steaming peppers
- wooden spoon or silicone spatula
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