newsletter fr
Excluding taxes and delivery
The product just got added to your cart!


Cooked salad

Cooked Salad

This cold tomato confit salad is usually served as a mezze in North Africa. It's also a great side dish. Choose fleshy, flavorful tomatoes for this recipe. You can also make it with canned or frozen tomatoes, but let them drain in a colander for a few minutes before adding to the pot.


  • 8 very ripe Roma tomatoes
  • ½ cup olive oil
  • 4 cloves garlic, chopped
  • 1 tsp salt
  • 1 red bell pepper
  • 1 yellow bell pepper
  • ½ tsp cumin, ground
  • 1 tsp coriander, ground
  • ¼ tsp caraway, ground
  • ½ tsp Aleppo pepper
  • Pepper to taste
  • 1 Tbsp preserved lemon, chopped or 2 Tbsp lemon juice
  • Parsley or cilantro, chopped


  1. 1

    Blanch tomatoes in boiling water for 1 minute. Cool in cold water and peel. Cut in half and squeeze out seeds. Chop tomato flesh into small pieces.

  2. 2

    Pour half the oil and garlic in a pot. Heat pot on very low and sofreir a few minutes without coloring. Add the tomatoes and cook until they begin to render water. Add salt; turn heat up to medium and cook gently, stirring on occasion.

  3. 3

    Meanwhile, seed and dice peppers.

  4. 4

    When tomatoes begin to dry out and sizzle again (around 1 hour), reduce heat to medium-low and add peppers, spices and 2 tablespoons of olive oil.

  5. 5

    Continuen to sofreir until you have achieved a good confit (around 1 hour). Add preserved lemon. Pour it all into a serving bowl and let stand at least 2 hours. To serve, pour the remaining olive oil onto the salad and garnish with chopped parsley.