Best 6 Chermoula Roasted Tomatoes Recipes

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Are you looking for a flavorful and vibrant side dish to complement your next meal? Look no further than chermoula roasted tomatoes. This tantalizing dish combines the bold aromas of North African spices with the natural sweetness of tomatoes, creating a culinary masterpiece that is sure to impress your taste buds. With its vibrant colors and tantalizing aroma, chermoula roasted tomatoes are the perfect addition to any table.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED EGGPLANT AND TOMATOES WITH CHERMOULA



Grilled Eggplant and Tomatoes With Chermoula image

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

1 recipe chermoula (see recipe)
2 long Asian-style eggplants
4 medium tomatoes, halved
2 to 4 tablespoons olive oil, as needed

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

TOMATO CHERMOULA SAUCE



Tomato Chermoula Sauce image

Categories     Condiment/Spread     Sauce     Tomato     Sauté     Vegetarian     Quick & Easy     Spice     Vegan     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1 3/4 pounds tomatoes, seeded, chopped (about 3 cups)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté 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.)

CHERMOULA



Chermoula image

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

2 cups cilantro leaves (2 large bunches)
1 1/2 cups parsley leaves (1 large bunch)
3 to 4 garlic cloves (to taste), halved, green shoots removed
1/2 to 3/4 teaspoon salt (to taste)
2 teaspoons cumin seeds, lightly toasted and ground
1 teaspoon sweet paprika
1/2 teaspoon coriander seeds, lightly toasted and ground
1/8 teaspoon cayenne (more to taste)
1/3 to 1/2 cup extra virgin olive oil, to taste
1/4 cup freshly squeezed lemon juice

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

ROASTED ROOT VEGETABLES WITH CHERMOULA



Roasted Root Vegetables With Chermoula image

Here, a medley of root vegetables and winter squash are roasted with chermoula (also spelled charmoula), a quintessential Moroccan spice combination. (Any combination will work in this dish; start with about 12 cups of peeled vegetable pieces.) Be sure to peel turnips well; their skin is thicker and more fibrous than other root vegetables'. Exchanges: 2 starch, 1 vegetable, 2 fat (2 Carbohydrate Servings). From EatingWell magazine, September/October 2008 and posted for ZWT 6 - North Africa / Middle Eastern region.

Provided by kitty.rock

Categories     Yam/Sweet Potato

Time 1h20m

Yield 6 1 1/4 cup servings, 6 serving(s)

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
3 garlic cloves, minced
2 teaspoons paprika, preferably sweet Hungarian
2 teaspoons ground cumin
1 teaspoon salt
1 medium baking potato, peeled and cut into 1-inch chunks
1 medium sweet potato, peeled and cut into 1-inch chunks
1 medium turnip, peeled and cut into 1-inch chunks
1 medium rutabaga, peeled and cut into 1-inch chunks
2 medium carrots, cut into 1/2-inch slices
8 ounces peeled and seeded butternut squash, cut into 1-inch chunks

Steps:

  • Preheat oven to 425°F
  • Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
  • Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
  • Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.

SLOW-ROASTED BLACK COD WITH RED CHERMOULA



Slow-Roasted Black Cod with Red Chermoula image

Categories     Tomato     Roast     Kid-Friendly     Cod     Bon Appétit     Small Plates

Yield 4 Servings

Number Of Ingredients 13

1/4 bunch cilantro, leaves and stems separated, stems finely chopped
1 Fresno chile, seeded if desired, finely chopped
1 garlic clove, finely grated
1/4 cup olive oil
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon honey
1/4 teaspoon ground allspice
1 tablespoon Sherry vinegar or red wine vinegar, plus more for drizzling (optional)
1 1/2 pounds skin-on black cod or cod fillet
2 pints Sun Gold or other cherry tomatoes, divided
Kosher salt, freshly ground pepper

Steps:

  • Preheat oven to 300°F. Mix cilantro stems, chile, garlic, oil, tomato paste, paprika, red pepper flakes, honey, allspice, and 1 tablespoon vinegar in a small bowl. Set aside 3 tablespoons chermoula for serving.
  • Place fish in a 3-quart shallow baking dish. Cut 1 pint of tomatoes in half and scatter around fish along with remaining whole tomatoes. Spoon remaining chermoula over tomatoes and fish, spreading across the surface with the back of the spoon. Season with salt and pepper and roast until fish is cooked through and tomatoes are soft and some have burst, 20-30 minutes.
  • Transfer fish to a platter, breaking into large pieces. Remove and discard skin. Spoon tomatoes and roasting juices over and around fish. Top with reserved chermoula, then cilantro leaves; drizzle with more vinegar, if desired. Serve warm or at room temperature.

CHERMOULA ROASTED TOMATOES



Chermoula Roasted Tomatoes image

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

1/3 cup cilantro, finely chopped
1/3 cup parsley, finely chopped
4 garlic cloves, minced
1 1/2 teaspoons sweet paprika
1 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/4 cup extra virgin olive oil
2 large lemons, juice of
4 large firm tomatoes
3/4 cup breadcrumbs
olive oil, for greasing dish

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.

Tips:

  • Choose ripe and flavorful tomatoes for the best results.
  • Use a variety of colors of tomatoes for a more visually appealing dish.
  • Don't overcrowd the tomatoes on the baking sheet or they won't roast evenly.
  • Roast the tomatoes until they are slightly caramelized and tender.
  • Be careful not to burn the tomatoes.
  • Season the tomatoes with chermoula, salt, and pepper to taste.
  • Serve the tomatoes warm or at room temperature.
  • Chermoula roasted tomatoes can be used as a side dish, appetizer, or ingredient in other dishes.

Conclusion:

Chermoula roasted tomatoes are a delicious and versatile dish that can be enjoyed in many ways. They are easy to make and can be tailored to your own taste preferences. With their vibrant color and bold flavor, chermoula roasted tomatoes are sure to be a hit at your next gathering.

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