Best Chermoula Roasted Tomatoes Recipes

CHERMOULA

Chermoula image

Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes I stir a little into a couscous, too.

Provided by Martha Rose Shulman

Categories condiments, dips and spreads

Time 10m

Yield Makes 1 cup, about

Number Of Ingredients 10

Ingredients

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

Steps:

Coarsely chop the cilantro and parsley. A scissors is a good tool for this; point it tip down in the measuring cup and cut the leaves. Then place them in a food processor and chop very fine, or chop on a cutting board. You should have 1 cup finely chopped herbs.
Place the garlic and salt in a mortar and puree. Add a small handful of the chopped herbs, and gently but firmly grind until the herbs begin to dissolve. Add another handful. When all of the herbs have been mashed, work in the spices, 1/3 cup olive oil and lemon juice. Taste and adjust seasoning. Add more olive oil or salt if desired. Serve with grilled fish and/or vegetables, or with chicken.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 19 grams, Carbohydrate 5 grams, Fat 23 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 200 milligrams, Sugar 1 gram

CHERMOULA ROASTED TOMATOES

Chermoula Roasted Tomatoes image

Make and share this Chermoula Roasted Tomatoes recipe from Food.com.

Provided by FDADELKARIM

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
2 large lemons, juice of
4 large firm tomatoes
3/4 cup breadcrumbs
olive oil, for greasing dish

Steps:

Crush the leaves of the cilantro & parsley in a mortal to release their flavor. Mix in the rest of the ingredients to form the chermoula.
Cut tomatoes in half around equators and gently remove seeds with fingertips.
Brush the inside of each tomato half with the chermoula mixture. Sprinkle bread crumbs evenly inside of each tomato.
Rub a glass casserole dish with olive oil then place the tomatoes inside. Bake for 25 minutes at 400 degrees.
Note: Tomatoes will be soft once done so carefully remove from the dish.

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