Matboucha- slow-cooked tomatoes

This dip is the most well-known dip in the Moroccan Jewish kitchen. It has always been and still is a “must” in our meals. On Sundays we make sandwiches with it

• 28 oz can of petite diced tomatoes

• 1-2 chili peppers, sliced

• 4 garlic cloves, chopped 

• 1-2 tbsp sugar (reduces the sourness)

• ¼ c oil

• 1 tsp. salt

• 1 tbsp. paprika

1. Heat the oven (420) 

2. In a baking dish put all the ingredients but the salt. Cover with aluminum foil and put in the oven. 

3. Cook in the oven for an hour and a half  covered. Take out. Uncover. Add sal and mash the tomatoes with a fork. 

4.  Cook uncovered till there is almost no liquid left. You can get rid of excess oil. Transfer to a container. 

(GF, V)