Ingredients
3
tablespoons olive oil
5
San Marzano or Roma tomatoes (about 1 pound), deseeded and chopped into 1/2-inch pieces
3
garlic cloves, crushed or finely chopped
½
packed cup flat-leaf parsley, finely chopped
⅓
packed cup cilantro, finely chopped
2
teaspoons sweet paprika
1
teaspoon ground cumin
½
teaspoon fine salt, plus more to taste
½
teaspoon granulated sugar
3
large green or yellow bell peppers (about 1 pound), deseeded and chopped into 1/2-inch pieces
8 to 10
ounces burrata (1 or 2 balls), drained, at room temperature
Preparation
- Heat the olive oil in a medium saucepan and add the chopped tomatoes, garlic, parsley, cilantro, paprika, cumin, salt, sugar and 2 tablespoons of water.
- Stir the ingredients together, cover the pan and cook over medium-low heat for about 15 minutes or until the tomatoes begin to soften. Stir occasionally to make sure they don’t stick to the bottom of the pan.
- While the tomatoes cook, make the lime-parsley oil, if using: Combine the olive oil, lime zest and juice, granulated garlic, dried parsley, sugar and salt in a small bowl, stirring until the sugar is dissolved. Set aside until ready to serve.
- Uncover the pan and add the chopped peppers, and cover again until the peppers are just cooked, about 10 minutes. (They should hold their shape and have a light crunch). Taste the taktouka and add more salt if necessary.
- To serve, place the taktouka at the center of a rimmed serving plate. Place the burrata on top and drizzle the burrata with the lime-parsley oil, if using. Enjoy with lots of bread. You can make the taktouka in advance and serve it warm or at room temperature. If you make it in advance, keep it in a sealed container in the refrigerator.
