Tunisian Pepper and Tomato Makbuba Sauce
A signature Tunisian table sauce featuring roasted red peppers and tomatoes simmered with garlic and spices, perfect as a versatile condiment. This african-inspired quick meals ready in about 45 minutes blends olive oil, garlic cloves, minced, ground coriander into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large red bell peppers, roasted and peeled
- 4 medium ripe tomatoes, peeled and chopped
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp harissa paste
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Roast 3 large red bell peppers under a broiler or on a grill until the skin is blackened and blistered. Place in a bowl covered with plastic wrap for 10 minutes, then peel off the skins and remove seeds.
- Step 2: In a saucepan, heat 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 4 peeled and chopped medium tomatoes, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tbsp harissa paste. Simmer for 15 minutes until tomatoes break down and sauce thickens.
- Step 4: Chop the peeled roasted peppers and add them to the saucepan. Stir in 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 5 minutes to blend flavors.
- Step 5: Remove from heat and stir in 2 tbsp chopped fresh parsley. Let cool before serving as a vibrant table sauce with bread or grilled dishes.
Frequently asked questions
How long does Tunisian Pepper and Tomato Makbuba Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tunisian Pepper and Tomato Makbuba Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tunisian Pepper and Tomato Makbuba Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tunisian Pepper and Tomato Makbuba Sauce for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tunisian Pepper and Tomato Makbuba Sauce?
African quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
