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Matbucha, Spicy Tomato and Chili sauce

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Adjust Servings:
3 kg of Cherry tomatoes
150 g of Chili fresh green chili, medium spicy
75 g of Garlic
75 g of Extra Virgin olive oil
25 f of Salt

Matbucha, Spicy Tomato and Chili sauce

  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • Serves 8
  • Medium




Matbucha is a spicy sauce made from tomatoes, chilies and garlic. This dish is native to Morocco and is also part of Israeli cuisine.

It’s the perfect sauce to bake fish on! If you cover a baking dish with a thin layer of sauce, put a whole fish on top, like dorado or sea bass, and bake it, I don’t know a tastier option than that!

I highly recommend making this sauce during the tomato season. The coolest way to make it is with cherry tomatoes because they hold their shape when baked, but you can also make it with large sliced tomatoes as well.

That is exactly the kind of thing where you have to cook a lot at once and then freeze in servings. I cook it using 3 kg as in the recipe and get two servings of sauce (the volume is reduced threefold when baked). 

Bon Appétit!

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Pour water into a large pot and bring it to a boil. Place a large bowl of cold water next to it. Make a cruciform incision in each tomato, cutting only the skin, not the pulp. When the water starts boiling, put the tomatoes in it and blanch for about 1 minute so that the skin begins to come off in the incision. Then, immediately remove the tomatoes with a skimmer from the boiling water and put them in cold water. After 20 seconds, take the tomatoes out of the cold water, peel them and put them in a separate bowl.


Preheat the oven to 220 degrees Celsius.


Peel the chili from the stems and optionally from the seeds (with seeds, it will be spicier) and cut them into large chunks of 2 cm. Chop the garlic coarsely.


In a heavy-bottomed pan with a lid suitable for baking in the oven, heat 3 tbsp of olive oil on high heat, add the chilies and stir-fry briefly then add the garlic and stir-fry for another 30 seconds. Now add the tomatoes and salt and the rest of the olive oil and stir them.
Now cover them with the lid, put in the oven and bake them for 2 hours at 220 degrees Celsius.
You will receive a spicy sauce with a kind of confit tomatoes.


The sauce can be ground in a food processor and used as a tomato sauce for any dish or you can leave it as is and bake whole fish on it (I do it that way!)

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