Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Shared by Simone and Marc Azoulay and Marie Salomé Peyronnel
Salade Cuite (Cooked Pepper and Tomato Salad)
Yield: approx 4 cups
Salade Cuite (Cooked Pepper and Tomato Salad)
Yield: approx 4 cupsFamily Journey
Casablanca, MoroccoParisRio de Janeiro
SydneyNew York City
While Simone Azoulay changes her Shabbat menu in Paris every week, this jammy cooked Moroccan salad of tomatoes and peppers is the one constant, explains her son Marc, who also makes the dish with his wife Marie at their home in New York City. It’s best when allowed to slowly cook for hours, so be sure to start it with plenty of time before dinner.
Read more about their family’s Shabbat dinners in “Whether in Paris, New York, or Beyond, Marc Azoulay Always Makes Time for Shabbat Dinner” and try her recipes for chicken with olives and saffron, fish patties simmered in tomato sauce, and cumin-laced beets.
Ingredients
For the salad:
- 5 tablespoons olive oil
- 6 large bell peppers (mix of red, yellow and orange), thinly sliced
- 3 cloves garlic, minced
- 4 28 ounce cans crushed tomatoes
- 1-2 hot red peppers (or 3 small dry cayenne peppers), minced
- 1 teaspoon salt
For the Huile Rouge:
- 2 tablespoons olive oil
- 1 teaspoon cayenne
Preparation
Step 1
In a large heavy-bottomed pot, heat the oil over medium-low heat. Add the bell peppers and saute until they have softened, about 15 minutes. Add the minced garlic and cook until fragrant, about 2-4 minutes.
Step 2
Add the crushed tomatoes, hot peppers and salt and mix. Reduce the heat to low and simmer the mixture for at least 2 hours, stirring occasionally to prevent any sticking on the bottom of the pan. The mixture should become a deep red and very thick. Marie often cooks this down for more than 3 hours to get a super deep, silky salad.
Step 3
Once the salad is ready, pour in the huile rouge and cook, stirring often, for another 10 minutes. This will add a glossy sheen and a bit more spice.
Step 4
This salad can be made up to 3 days in advance.
