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Tomato Chermoula Sauce

3.8

(1)

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This thick, spicy sauce is typically used in Moroccan dishes. Use it as an accompaniment forShrimp Phyllo Purses with Tomato Chermoula Sauce.

Ingredients

Makes about 2 cups

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

  1. 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.)

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Reviews (1)

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  • I used this sauce with the phyllo purses. It was easy to make and I think it made the recipe come to life.The presentation was awesome, my guests were very impressed.

    • cinhartman

    • Laguna Beach, CA

    • 12/21/2010

Tags Sauce Moroccan North African African Tomato Vegetable Cilantro Herbs & Spices Parsley Garlic Root Vegetable Paprika Dinner Lunch Nut Free Dairy Free Gluten Free Vegan Vegetarian 30 Minutes or Less Easy Make Ahead Saute Bon Appétit
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