Chermoula Roasted Tomatoes Food

TOMATO CHERMOULA SAUCE

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.)

CHERMOULA ROASTED TOMATOES

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.

ROASTED ROOT VEGETABLES WITH CHERMOULA

Steps:

• Preheat oven to 425°F
• Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
• Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
• Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

SLOW-ROASTED BLACK COD WITH RED CHERMOULA

Steps:

• Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
• Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
• Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA

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.