Cooked Tomato Pepper Spread

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A classic Algerian cooked tomato and pepper spread that simmers slowly until thick, glossy, and jam-like. Packed with sweet roasted peppers, ripe tomatoes, and warm spices, it is served as a meze with crusty bread or alongside grilled meats and fish.

Nutrition Facts

Per serving (estimated)

• 110 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 6 gSugar
• 2 gProtein
• 420 mgSodium
• 430 mgPotassium
• 35 mgCalcium
• 1.4 mgIron
• 75 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the spread

• 2 lbs ripe tomatoes (about 6 medium), cored and roughly chopped
• 2 large red bell peppers, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1-2 red chili peppers (such as serrano or cayenne), seeded and finely chopped
• 6 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh cilantro or flat-leaf parsley (optional)

For serving

• Crusty bread, pita, or warm flatbread
• Drizzle of olive oil
• Lemon wedges

Directions

1. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and chopped chili peppers and cook for 1-2 minutes until fragrant but not browned.
2. Stir in the red and green bell peppers and cook for 6-8 minutes, stirring occasionally, until they begin to soften and release their juices.
3. Add the chopped tomatoes, tomato paste, cumin, sweet paprika, smoked paprika, salt, and black pepper. Stir well to combine.
4. Bring the mixture to a gentle boil, then reduce the heat to low so it maintains a steady simmer.
5. Cook uncovered for 35-40 minutes, stirring every 5-7 minutes to prevent sticking, until the mixture has thickened into a glossy, jam-like spread and most of the liquid has cooked off.
6. Use a potato masher or the back of a wooden spoon to break down any remaining chunks of pepper or tomato. For a smoother spread, pulse briefly with an immersion blender.
7. Taste and adjust seasoning with additional salt or chili if desired. Stir in the chopped cilantro or parsley if using.
8. Remove from the heat and let cool to room temperature. The spread will continue to thicken as it cools.
9. Transfer to a clean jar or airtight container, drizzle the top with a thin layer of olive oil to preserve, and refrigerate until ready to serve.
10. Serve at room temperature drizzled with olive oil and a squeeze of lemon, alongside crusty bread or as a condiment with grilled meats and fish.

Cook’s Notes

• For a deeper, smokier flavor, char the bell peppers under the broiler or over an open flame before chopping and adding them to the pot.
• Matbukha keeps well in the refrigerator for up to 2 weeks in a sealed jar; the top layer of olive oil acts as a natural preservative.
• Adjust the number and type of chili peppers to match your heat tolerance; cayenne gives more heat while Anaheim keeps it mild.
• If the spread is too watery at the end, raise the heat slightly and cook a few minutes longer until it reaches a thick, spoonable consistency.
• Serve as part of a North African mezze platter alongside olives, hard-boiled eggs, tuna salad, and flatbreads for an authentic spread.

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