matbucha aka moroccan tomato dip

so i was cruising pinterest and came across this recipe here... and i thought this actually sounds like something i make.. but uses different seasoning.. so let's give it a try.. last night i was making chicken gyros which by the way were yummy and i thought this "dip" might be a good appetizer.. and boy was i right.. i am so making this next time i have a get together.. it's rich.. saucy.. spicy.. sweet.. it's very good!!

i kept dipping my naan bread from my gyro into it i couldn't help myself.. i did change it up a bit from the recipe i found only because of what i had on hand..

prep time: 10 minutes
cooking time: 1 hour 45 minutes
servings: approx. 1 cup


1 can diced tomatoes
1 clove garlic, minced
1/2 tsp. splenda
1 tsp. red pepper flakes (more if you like it spicy)
olive oil
1 tsp. smokey hot paprika (you can use sweet if you prefer)
chopped parlsey for garnish

in a small non stick saucepan over medium heat combine, tomatoes, garlic, splenda, chili pepper flakes and salt.. bring to a simmer then reduce heat to medium low and continue to cook.. stir every 10 minutes or so.. let the mixture cook for 60 - 75 minutes or until most of the liquid has evaporated and it's a thick sauce /jam like consistency.. now add a couple of drizzles of olive oil and paprika.. cook another 10-15 minutes.. check for seasoning.. you might more salt.. or sweet.. or spicy.. remove from heat.. cool completely sprinkle with parsley and serve with pita bread or naan bread.. or pita chips or just about anything.. heck serve it on chicken.. who knows the possibilities are endless... it's so good!! (i threw in some chopped up scallion i had left over from dinner)


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