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Tomato Chermoula Sauce

3.8

(1)

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

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

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

Preparation

  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.)

TagsSauceMoroccanNorth AfricanAfricanTomatoVegetableCilantroHerbs & SpicesParsleyGarlicRoot VegetablePaprikaDinnerLunchNut FreeDairy FreeGluten FreeVeganVegetarian30 Minutes or LessEasyMake AheadSauteBon Appétit
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