Best 4 Chermoula Roasted Tomatoes Recipes
**Dive into the world of vibrant flavors with our collection of chermoula-inspired recipes that showcase the perfect fusion of Moroccan spices and fresh ingredients.**
From the delightful Chermoula Roasted Tomatoes that burst with savory and tangy notes to the hearty and flavorful Chermoula Chicken that tantalizes your taste buds with its succulent and juicy texture, these recipes offer a culinary journey like no other. Indulge in the vibrant and aromatic Chermoula Salmon that brings a taste of the Mediterranean to your plate. Elevate your appetizer game with our tantalizing Chermoula Shrimp that captivates with its delightful combination of flavors. And for a refreshing twist, try our Chermoula Vinaigrette that adds a burst of zesty freshness to your salads and dressings. Each recipe is carefully crafted to highlight the unique and versatile nature of chermoula, a North African spice blend that promises an explosion of flavors in every bite. So, embark on this culinary adventure and let the vibrant essence of chermoula transform your taste buds!
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.
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
GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA
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
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
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
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.
Tips:
- To make sure the tomatoes are evenly roasted, cut them into uniform-sized pieces.
- Use ripe, flavorful tomatoes for the best results. You can use any variety, but cherry or plum tomatoes work especially well.
- Don't be afraid to adjust the amount of chermoula paste to your taste. If you like a more intense flavor, add more paste.
- Chermoula roasted tomatoes can be served warm or at room temperature. They make a great addition to salads, sandwiches, wraps, and pasta dishes.
- If you have leftover chermoula paste, it can be stored in the refrigerator for up to 2 weeks. Simply place the paste in an airtight container and cover it with a layer of olive oil.
Conclusion:
Chermoula roasted tomatoes are a delicious and versatile side dish that can be enjoyed in many different ways. They are easy to make and require just a few simple ingredients. Next time you are looking for a healthy and flavorful side dish, give chermoula roasted tomatoes a try. You won't be disappointed!
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