Chermoula Roasted Tomatoes

Name: Chermoula Roasted Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.333 cup cilantro; 0.333 cup parsley; 4 garlic cloves; 1.5 tsp sweet paprika; 1 tsp salt; 0.5 tsp cumin; 0.125 tsp cayenne pepper; 0.25 cup extra virgin olive oil; 2 large lemons; 4 large firm tomatoes; 0.75 cup breadcrumbs; olive oil

Tomatoes, lemons and breadcrumbs come together in this Moroccan snack, fragrant with paprika and cumin and baked in the oven.

35 min · Serves 4 · Easy

Method

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Time: Prep 10 min · Cook 25 min · 35 min total
Difficulty: easy

1
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.
2
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.
3
Rub a glass casserole dish with olive oil then place the tomatoes inside. Bake for 25 minutes at 400 degrees.
25 min