Name: Tomato Chermoula Sauce
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

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

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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