Matbucha, a Moroccan sauce of cooked tomatoes and roasted peppers, comes together in minutes with jarred roasted peppers. Serve it drizzled over leftover grilled meat or vegetables.
Sauté the peeled garlic cloves in olive oil over low heat for 3 minutes, until fragrant.
Add the roasted red bell pepper and chopped tomatoes. Cook over high heat with the red pepper flakes and salt for 8 minutes, until thickened.
Serve the sauce warm or cold, with an optional drizzle of olive oil on top.
Cook the sauce uncovered; a covered pot traps steam and slows the tomatoes from reducing.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
