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Marduma – Hot Cooked Tomato Salad
Another excellent salad that my mother makes on weekends, for those who don’t know mardooma, it’s very reminiscent of matbocha but without peppers and if you close your eyes it actually comes out the same, it’s Tripolitanian and it’s Moroccan. Everyone has their favorite salad and the name is less important.
A spicy, pungent tomato sauce with strong flavors. Do you have a sensitive palate? Pay attention to the spiciness. I put all the tomatoes in there, even those that look less good.
Mardooma is usually served on Friday with the Shabbat challah. I prepare it two days in advance and the flavors only get better.
The problem is that I don’t always have any left over for Friday dinner.
3 servings
Ingredients:
10 medium ripe and soft tomatoes
A large hot pepper or even two for the brave
3 plump cloves of garlic, thinly sliced
A teaspoon of sugar
A tablespoon of broth
Three-quarters teaspoon of black pepper
Half a teaspoon of salt
Preparation:
- 1. Boil a large pot with plenty of water. Mark an X at the bottom of each tomato. Boil the tomatoes for 3 minutes. Strain. Cool for a few minutes and peel the skin, it comes off easily.2. Cut the tomatoes into small cubes. Heat a wide pot with 4-5 tablespoons of oil. Fry the garlic and hot pepper for about two minutes. Add the tomatoes, including the juice. Cook for about 10-15 minutes. Add sugar and season.3. Continue cooking over medium heat for about 20 more minutes. Stir occasionally toward the end to check for flavors.
4. If the tomatoes do not release enough water, add a glass of water.
