Moroccan Tomato Salad that is an every week staple in my home. This recipe is so versatile, you're going to start incorporating it into every meal.


1 bell pepper, roughly chopped

4-6 jalapenos, roughly chopped

12 garlic cloves, whole

8-9 roma tomatoes, chopped small

⅓ cup grapeseed oil

3 tbsp sweet paprika

2 tbsp sugar

salt to taste

Food processor

Chopping board

Sharp knife

Deep dish pan

Wooden spoon

Measuring cups and spoons


ROUGHLY CHOP bell pepper and jalapenos. Wear gloves to chop your jalapenos so that you don't sting your eyes. (keep the seeds if you want it spicy)

FINELY DICE them in a food processor with your garlic cloves

POUR that mixture into your deep dish pan with your chopped tomatoes

COOK on medium heat for 30 minutes

ADD grapeseed oil, paprika, sugar, and salt. Mix until well combined.

COOK for an additional 20 minutes, covered

SERVE and enjoy


OVER ACHIEVERS: You can finely dice all these ingredients if you don't have a food processor

SWAPS: You can use other tomatoes that you have available; however, keep an eye on the cook time as it won't need to sit for 30 minutes. Roma tomatoes have more water in them, which is why we cook it for so long - to absorb the water and thicken up. | Feel free to omit the jalapenos and use red pepper flakes | You can use olive oil instead of grapeseed oil

LEFTOVERS: You can store in a tight sealed container in the fridge or freezer

HOW TO USE: Use this as your base for shakshuka, moroccan fish, or just as a dip for your bread


© 2020 by Emma Gabay