[{"data":1,"prerenderedAt":701},["ShallowReactive",2],{"item:\u002Fdips-spreads\u002Fcooked-tomato-and-roasted-red-pepper-salad-with-whipped-feta-and-pita":3,"platform:site":297,"more:\u002Fdips-spreads\u002Fcooked-tomato-and-roasted-red-pepper-salad-with-whipped-feta-and-pita":671},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":203,"category":204,"categorySlugs":215,"cid":216,"cover":217,"description":222,"extension":223,"featured":224,"language":225,"meta":226,"navigation":227,"noindex":224,"ogImage":228,"path":229,"publishedAt":230,"readingMinutes":197,"recipe":231,"related":250,"revisedAt":203,"seo":276,"seoDescription":222,"seoTitle":5,"sortKey":203,"sources":277,"stem":281,"tagSlugs":282,"tags":286,"translations":293,"type":294,"url":295,"__hash__":296},"platformItems\u002Fplatform\u002Fitems\u002F92158.md","A Cozy Winter Spread: Slow-Cooked Tomato and Roasted Pepper Dip with Whipped Feta and Homemade Pita","2026-10-22T03:22:31.000Z",[8],{"name":9,"slug":10,"role":11},"Cameron Brooks","cameron-brooks","author",{"type":13,"value":14,"toc":189},"minimark",[15,19,24,37,41,46,69,73,90,94,114,118,138,142,182,186],[16,17,18],"p",{},"This slow-cooked tomato and roasted red pepper dish takes its cues from matbucha, a staple in Moroccan cooking. The result is thick enough to eat with a spoon—so good that Molly often does just that. During the chilly winter months, it’s one of her favorite ways to sneak vegetables into her own meals and her family’s. A can of tomatoes, some roasted peppers, and a long, gentle simmer yield a deeply savory, sweet result.",[20,21,23],"h2",{"id":22},"info","Info",[25,26,27,31,34],"ul",{},[28,29,30],"li",{},"Cook time: 40 minutes",[28,32,33],{},"Total time: 3 hours",[28,35,36],{},"Yield: 4 servings",[20,38,40],{"id":39},"ingredients","Ingredients",[42,43,45],"h3",{"id":44},"matbucha-see-cooks-note","Matbucha (see Cook’s Note)",[25,47,48,51,54,57,60,63,66],{},[28,49,50],{},"2 tablespoons extra-virgin olive oil, plus more for serving",[28,52,53],{},"1 tablespoon sweet paprika",[28,55,56],{},"2 large cloves garlic, finely chopped",[28,58,59],{},"One 28-ounce can whole peeled tomatoes",[28,61,62],{},"One 16-ounce jar or 2 large roasted red peppers, coarsely chopped",[28,64,65],{},"1 teaspoon granulated sugar",[28,67,68],{},"Kosher salt and freshly ground black pepper",[42,70,72],{"id":71},"whipped-feta-makes-about-1-12-cups","Whipped Feta (Makes about 1 1\u002F2 cups)",[25,74,75,78,81,84,87],{},[28,76,77],{},"One 8-ounce block feta, patted dry of brine",[28,79,80],{},"3\u002F4 cup whole-milk Greek yogurt",[28,82,83],{},"1 tablespoon extra-virgin olive oil",[28,85,86],{},"1 clove garlic",[28,88,89],{},"Zest of 1\u002F2 lemon",[42,91,93],{"id":92},"to-serve","To Serve",[25,95,96,99,102,105,108,111],{},[28,97,98],{},"Fresh herbs such as parsley, cilantro and mint",[28,100,101],{},"Fluffy Pita, recipe follows",[28,103,104],{},"Sliced Persian cucumbers",[28,106,107],{},"Sliced red onion",[28,109,110],{},"Sliced salami",[28,112,113],{},"Lemon wedges",[42,115,117],{"id":116},"fluffy-pita","Fluffy Pita",[25,119,120,123,126,129,132,135],{},[28,121,122],{},"3 3\u002F4 cups (450 grams) bread flour, plus more for dusting (all-purpose is OK too)",[28,124,125],{},"1 1\u002F2 tablespoons (19 grams) sugar",[28,127,128],{},"2 1\u002F4 teaspoons (1 packet) instant yeast",[28,130,131],{},"1 1\u002F2 teaspoons kosher salt",[28,133,134],{},"1 1\u002F2 cups (360 grams) warm water (105 to 110 degrees F)",[28,136,137],{},"3 tablespoons (38 grams) extra-virgin olive oil, plus more for the bowl",[20,139,141],{"id":140},"instructions","Instructions",[143,144,145,152,158,164,170,173,176,179],"ol",{},[28,146,147,151],{},[148,149,150],"strong",{},"Make the matbucha:"," In a nonreactive pot, warm the oil over medium heat. Stir in the paprika and garlic and cook until aromatic, about 1 to 2 minutes. Add the tomatoes and roasted red peppers, then use the back of a wooden spoon to crush the tomatoes into small pieces. Stir in the sugar, 2 generous pinches of salt, and several grinds of black pepper. Bring the mixture to a gentle boil, then lower the heat to a simmer. Cook uncovered, stirring now and then, for 35 to 45 minutes, until the mixture thickens and becomes sweet and rich. If it starts spitting aggressively, turn the heat down. Taste and adjust seasoning as you like.",[28,153,154,157],{},[148,155,156],{},"Make the whipped feta:"," In a food processor fitted with the blade attachment, combine the feta, yogurt, oil, garlic, and lemon zest. Blend until completely smooth.",[28,159,160,163],{},[148,161,162],{},"Assemble:"," Spread the whipped feta over a large serving platter. Spoon the matbucha on top, drizzle with olive oil, and scatter with mixed fresh herbs. 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