Recipe: Matbucha

Moroccan Cooked Tomato and Pepper Salad
Serves 4



  • 1 red bell pepper
  • 1 onion
  • 3 garlic cloves
  • 8 plum tomatoes (quartered)
  • 1 tablespoon Kosher salt
  • ¼ cup canola oil
  • ½ lemon
  • Olive oil for drizzling
  • Cilantro (chopped)


  1. Core, seed, and finely chop a red bell pepper; chop onion.
  2. Thinly slice garlic cloves.
  3. Sauté the pepper, onion, and garlic in a large saucepan with 1 tablespoon kosher salt and ¼ cup canola oil.
  4. When the vegetables are translucent, about 15 minutes, add the tomatoes.
  5. Cook for 1 to 1½ hours, or until the mixture resembles a chunky tomato sauce.
  6. Transfer to a bowl, add salt to taste, a squeeze of lemon juice, a drizzle of olive oil and chopped cilantro.


Matbucha recipe from Israeli Soul by Michael Solomonov and Steven Cook. Copyright © 2018 by Gafen, Inc.
Photography by Michael Persico. Copyright © 2018 by Michael Persico.
Used with permission from Houghton Mifflin Harcourt. All rights reserved.