# Oven-Baked Matbucha

An oven-baked version of traditional Moroccan matbucha that is easier to prepare and offers a deep roasted flavor.

- Servings: 1 batch
- Cuisine: Middle Eastern
- Category: Side
- Diet: vegetarian, vegan, dairy-free
- Language: en

## Ingredients

- 12 whole vine-ripened tomato
- 1 whole red bell pepper, cut into chunks
- 10 whole serrano chili
- 1 handful garlic clove
- 1 cup olive oil
- 1/4 cup sweet paprika
- 1/4 cup sugar
- 1 tbsp salt

## Instructions

1. Remove the cores from the tomatoes and score an X on the bottom of each one.
2. Place the tomatoes around the outer edge of a large 5-quart oven-safe pot and add the red pepper chunks to the center.
3. Pulse the Serrano chilies and garlic in a food processor until finely chopped and add them to the center of the pot.
4. Pour the olive oil over the ingredients, add the paprika, sugar, and salt, and mix only the center ingredients together.
5. Cover and bake at 400°F for 30 minutes.
6. Remove the pot from the oven and peel the tomatoes.
7. Mash everything together using a potato masher.
8. Return to the oven uncovered and bake for 1 to 1.5 hours, stirring occasionally until thick, rich, and jam-like.

## Equipment

- 5-quart oven-safe pot
- mini food processor
- potato masher

## Tips

- Adjust the number of serrano chilies to your preferred spice level.
- The oil is essential for the rich flavor and preservation of the matbucha.
- Store in the refrigerator for up to 1 month or freeze in smaller containers for later.
- Enjoy warm or cold.

## Source

- Original video: https://www.facebook.com/share/v/1CpKwfFiyt/?mibextid=wwXIfr
- Creator: Sivan’s Kitchen
- Recipe page: https://www.cliprecipe.com/recipe/fe159ba5-9b27-484e-80e4-08ed421b0e14
- Extracted: 2026-10-27

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt