Tomato Chermoula Sauce - North Africa

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Tomato Chermoula Sauce - North Africa

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

 

 

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.)

 

Makes about 2 cups.

 

Source: Bon Appétit, January 2002

Formatted by Chupa Babi: 10.22.07

 

This thick, spicy sauce is typically used in Moroccan

dishes. Use it as an accompaniment.

 

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