Matbucha
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 5
Ingredients
- 1kg tomatoes
- 500g red peppers, deseeded
- 2 tbsp olive oil
- 25g garlic
- 3 Carliston chilli peppers (or any green Middle Eastern or Turkish pepper), finely chopped
- 2 tsp Moroccan-style sweet paprika
- 1 tsp aleppo pepper flakes
- 400g tin of chopped tomatoes
- 1 tsp caster sugar
Method
- STEP 1
Score the tomatoes and blanch in boiling water for 1-2 mins – you’ll need to do this in batches. Peel, halve and scoop out the seeds. Char the red peppers on an open flame or under a hot grill until the skins have softened and are dark. Peel, halve and remove the seeds. Blend the tomatoes and peppers together to a chunky consistency.
- STEP 2
Put a paella pan or something similarly wide over a medium heat and add the olive oil. Gently fry the garlic and chillies for 1-2 mins or until soft. Add the paprika and aleppo pepper flakes, and cook for another 3 mins until fragrant.
- STEP 3
Add the tinned tomatoes and the tomato and red pepper mixture. Bring to a boil then lower the temperature, simmering gently. Cook for 30 mins until all the liquid has reduced – this will take longer if you don’t use a wide pan. Allow to fully cool and then refrigerate. When ready to serve, spread the matbucha onto a plate and drizzle with olive oil.
