Chermoula Roasted Tomatoes Recipes

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.

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

TOMATO CHERMOULA SAUCE

Tomato Chermoula Sauce image

Categories Condiment/Spread Sauce Tomato Sauté Vegetarian Quick & Easy Spice Vegan Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1 3/4 pounds tomatoes, seeded, chopped (about 3 cups)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Steps:

Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté until garlic is golden, about 2 minutes. Add tomatoes, cilantro, and parsley. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA

Grilled Eggplant and Tomatoes With Chermoula image

Chermoula, the pungent Moroccan herb sauce that is traditionally used as a marinade for fish, is also great with grilled vegetables, like the last of the summer's eggplant and tomatoes. You can use an outdoor or an indoor grill for these.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 4

Ingredients

1 recipe chermoula (see recipe)
2 long Asian-style eggplants
4 medium tomatoes, halved
2 to 4 tablespoons olive oil, as needed

Steps:

Prepare a hot grill. Cut the eggplants in half lengthwise, sprinkle with salt and brush on both sides with olive oil. Cut the tomatoes in half, sprinkle with salt and toss with 1 tablespoon olive oil. Grill the eggplant on both sides until soft and charred. Grill the tomatoes on the cut side until grill marks appear, turn and grill briefly on the other side.
Transfer the grilled vegetables to a platter. Spoon chermoula over the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 9 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 297 milligrams, Sugar 13 grams

BLENDER CHERMOULA SAUCE

Blender Chermoula Sauce image

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.

Categories Sauce Herb Parsley Cilantro Mint Coriander Cumin Lemon Juice Paprika Flaming Hot Summer Sauce Secrets

Yield Makes about 1 cup

Number Of Ingredients 12

Ingredients

3/4 teaspoon coriander seeds
3/4 teaspoon cumin seeds
2 garlic cloves
3/4 cup extra-virgin olive oil
1/4 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4-1/2 teaspoon crushed red pepper flakes
1 cup (packed) cilantro leaves with tender stems
1 cup (packed) parsley leaves with tender stems
1/2 cup (packed) mint leaves

Steps:

Toast coriander and cumin seeds in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then lightly crush with a heavy skillet.
Purée toasted seeds, garlic, oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes in a blender until spices are ground and mixture is very smooth.
Add cilantro, parsley, and mint; process until well combined but slightly textured.
Do Ahead
Sauce can be made 3 days ahead; chill in an airtight container.

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