CHERMOULA ROASTED TOMATOES
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
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.
TOMATO CHERMOULA SAUCE
Categories Condiment/Spread Sauce Tomato Sauté Vegetarian Quick & Easy Spice Vegan Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
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
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
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
SLOW-ROASTED BLACK COD WITH RED CHERMOULA
Categories Tomato Roast Kid-Friendly Cod Bon Appétit Small Plates
Yield 4 Servings
Number Of Ingredients 13
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.
CHERMOULA
Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!
Provided by Leggy Peggy
Categories Vegetable
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
- Chermoula will keep several days in the fridge.
More about "chermoula roasted tomatoes food"
ROASTED FISH WITH CHARMOULA, TOMATOES AND POTATOES …
From foodandwine.com
5/5 (1)Total Time 1 hr 25 minsServings 8
- Preheat the oven to 475°. Oil the bottom of a very large roasting pan. Arrange the potatoes in a slightly overlapping layer in the pan; drizzle with oil and season with salt. Spread the tomatoes over the potatoes, drizzle with oil and season with salt. Bake in the lower third of the oven for 50 minutes, or until the potatoes are tender and crisp on the bottom.
- Meanwhile, in a mortar, pound the garlic, a few cloves at a time, with a little salt until well mashed. Add the chile and pound to a paste. Blend in 1/4 cup of the oil and transfer the paste to a medium bowl. Stir in the cilantro, lemon juice, cumin, paprika and the remaining 1/2 cup of oil. Season with salt. (Alternatively, blend all of the charmoula sauce ingredients in a mini food processor.)
- Slash the skin side of the fish fillets 3 times. Transfer the fish fillets, skin side down, to a large rimmed baking sheet and coat the fish with half of the charmoula sauce. Let marinate at room temperature for 30 minutes.
- When the potatoes are tender, set the fish fillets, skin side down, on top and season with salt. Bake in the upper third of the oven for about 12 minutes, or until the fish is just cooked through. Serve hot or at room temperature with the remaining charmoula on the side.
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