Ingredients for Chermoula Roasted Tomatoes
- 1 cup of chopped cilantro
- 1/2 cup of chopped parsley
- Garlic Cloves
- Sweet Paprika
- 1/2 teaspoon salt
- Cumin
- 1/4 teaspoon cayenne pepper (optional)
- Extra Virgin Olive Oil
- Lemons, Juice Of
- 1 pound of ripe tomatoes
- Breadcrumbs
- 1/4 cup olive oil + extra for greasing the dish
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How to Make Chermoula Roasted Tomatoes
- Crush 1 cup of cilantro and 1/2 cup of parsley leaves in a mortar and pestle to release their flavor.
- Add 2 cloves minced garlic, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), 1/4 cup olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt to the mortar. Mix thoroughly to form the chermoula paste.
- Preheat your oven to 400°F (200°C).
- Cut 1 pound of tomatoes in half around the equators and gently remove the seeds with your finger.
- Brush the inside of each tomato half generously with the chermoula mixture.
- Sprinkle 1/4 cup of breadcrumbs evenly inside each tomato half.
- Lightly rub a glass casserole dish with olive oil.
- Arrange the tomatoes cut-side up in the prepared casserole dish.
- Bake for 25-30 minutes, or until the tomatoes are tender and slightly caramelized.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
27g
Fat
11g
Carbs
8g
