Tomato Chermoula Sauce - Moroccan xp

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Tomato Chermoula Sauce - Moroccan

2 tablespoons olive oil

1 teaspoon Hungarian sweet paprika

1/4 cup chopped fresh parsley

1 garlic clove, minced

1-3/4 pounds tomatoes, seeded, chopped (about 3 cups)

1 teaspoon ground cumin

1/4 cup chopped fresh cilantro

 

 

 

 

 

 

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.

 

Source: MoroccoUSA

Formatted by Chupa Babi in MC: 08.24.07

 

ChupaNote: this is usually served with grilled

[favorites] in Morocco, Algeria, Tunisia (the

Mahgreb).

I add a tablespoon of crushed Aleppo red pepper flakes

to the oil, before adding anything else.

 

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