Matbucha, Morocco's cooked tomato and roasted pepper sauce, comes together in minutes using jarred roasted peppers. It is spooned over leftover grilled meat or vegetables.
Toast the peeled garlic cloves in the olive oil over low heat for 3 minutes until fragrant.
Add the roasted pepper and chopped tomato, season with chili flakes and salt, and cook uncovered over high heat for 8 minutes until thickened.
Serve the sauce warm or cold, with an optional final drizzle of olive oil on top.
Cook the sauce uncovered — a covered pot traps steam and slows down how quickly the tomato reduces.
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