MOROCCAN/JEWISH ~ Tomato Salad ~ Matbucha
MOROCCAN TOMATO SALSA
Matbucha
8 ripe, plump tomatoes
Garlic
Hot paprika
Black pepper
Red and green peppers
Onions
Mushrooms
Olive oil
Peel the tomatoes by plunging them into boiling water, then into cold water. Cut in half and squeeze the juice out by squeezing through your hands (I recommend doing this in the bottom of your sink as they squirt!) Cut into chunks and put in a medium sized saucepan. Dice onions and red and green peppers. Add spices and sliced mushrooms. Dice garlic and add. Pour oil on top. Cook, uncovered, on high and bring to rapid boil. Put on low and cook covered until most of the liquid has evaporated. Stir once in a while to prevent boiling. Serve cold as an appetizer. Good eaten with fresh challah or flatbread. It is as spicy as you make it, but naturally sweet due to the tomatoes. Large amounts can be prepared and frozen
Source: Adapted from "Jewish Food Digest", recipe submitted by Helen Ring