Chermoula Roasted Tomatoes
Elevate your side dishes with the vibrant and aromatic flavors of Chermoula Roasted Tomatoes! This simple yet sophisticated recipe pairs juicy, oven-roasted tomatoes with a bold North African-inspired chermoula sauce made from fresh parsley, cilantro, garlic, and warm spices like cumin, paprika, and coriander. A hint of lemon juice adds brightness, while a touch of optional cayenne pepper brings a subtle kick. Perfectly caramelized in the oven, these tomatoes are a versatile addition to any meal—serve them warm or at room temperature as a savory side dish, or use them as a flavorful topping for salads, pastas, or grain bowls. Ready in just 40 minutes, this dish is bursting with Mediterranean flair and is sure to impress at your next gathering.
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Recipe Information
Ingredients
- 8 medium-sized ripe tomatoes
- 1 cup (packed) fresh parsley
- 1 cup (packed) fresh cilantro
- 3 whole garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons lemon juice
- 5 tablespoons olive oil
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash the tomatoes and cut them in half crosswise. Gently scoop out the seeds if desired, but leave the flesh intact.
To make the chermoula sauce, combine fresh parsley, fresh cilantro, garlic cloves, ground cumin, paprika, ground coriander, cayenne pepper (if using), lemon juice, 3 tablespoons of olive oil, salt, and black pepper in a food processor.
Blend the ingredients until a smooth, thick paste forms. Scrape down the sides as needed to ensure everything is well combined.
Place the halved tomatoes cut side up on the prepared baking sheet. Brush or spoon the remaining 2 tablespoons of olive oil over the cut surfaces of the tomatoes.
Generously spread the chermoula sauce over the cut surface of each tomato half, making sure they’re evenly coated.
Roast the tomatoes in the preheated oven for 20 to 25 minutes, or until they are tender and starting to caramelize around the edges.
Remove the roasted tomatoes from the oven and let them cool slightly before serving.
Serve warm or at room temperature as a side dish, or use them to top salads, pastas, or grain bowls.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1873 mg | 81% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 27.3 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3108 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
