Tomato Chermoula Sauce Recipe - Cooking Index
Tomato Chermoula Sauce Recipe - Cooking Index
This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment for "Shrimp Phyllo Purses With Tomato Chermoula Sauce" (see recipe).
Courses: Sauces| 2 tablespoons | 30ml | Olive oil |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Hungarian sweet paprika |
| 1 3/4 lbs | 794g / 28oz | Tomatoes - seeded, chopped |
| 1/4 cup | 4g / 0.1oz | Chopped fresh cilantro |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and saute 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.)
This recipe yields about 2 cups.
Source:
Bon Appetit, January 2002
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