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Moroccan Matbucha Cooked Tomato and Pepper Salad

April 01, 2021
Moroccan Matbucha Cooked Tomato and Pepper Salad

Everyone says their mom is the best cook, but when your mom is Joan Nathan, cooking looks a little bit different. Join Joan Nathan and her son, David Henry Gerson, for a new weekly video series covering Joan’s favorite Shabbat dinner recipes with a seasonal twist.

Featured in: Joan Knows Best


  • 4green peppers
  • ¼
  • cup extra virgin olive oil
  • 3pounds very ripe fresh tomatoes (about 8), peeled, seeded, and diced or one 32-ounce can diced tomatoes, drained
  • 6cloves garlic, minced
  • 1teaspoon sugar
  • 2teaspoons sweet paprika
  • 2teaspoons salt, or to taste
  • 1tablespoon argan or extra virgin olive oil for drizzling
  • Freshly ground pepper to taste
Yield: 8 servings


  • Step 1

    Put the whole peppers on a baking tray under the broiler or directly on the gas burner, turning frequently with tongs, until they are charred on all sides, about 20 minutes.

  • Step 2

    Place them in a tightly closed plastic bag for 10 minutes to allow the skins to loosen. You can also put them in a 450-degree oven on a baking sheet, turning every 10 or so minutes for 20 minutes until they are soft and charred.

  • Step 3

    Peel the charred skin from the peppers, discard the seeds, and cut into 1-inch squares.

  • Step 4

    Heat the oil in a heavy skillet, and add the peppers, tomatoes, garlic, sugar, paprika, salt, and pepper to taste. Simmer over a low flame, stirring occasionally and mashing the vegetables with a fork or a potato masher until the liquid begins to evaporate. Continue cooking until the salad has a thick, sauce-like consistency.

  • Step 5

    Adjust seasonings to taste, drizzle with argan or olive oil and serve at room temperature.

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