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Ingredientes
- 4 x Cloves garlic, minced
- 1 tsp Salt
- 2/3 c. Cilantro, minced fine
- 1/3 c. Parsley, minced fine
- 1Â 1/2 tsp Sweet paprika
- 1/2 tsp Cumin
- 1/8 tsp Cayenne pepper
- 1/4 c. Extra-virgin extra virgin olive oil
- 2 lrg Lemons-juice only, or possibly to taste
- 4 x Hard tomatoes
- Â Â Chermoula
- 3/4 c. Bread crumbs, from day-old bread
- Â Â Oil for greasing dish
Direcciones
- CHERMOULA: Lb. garlic with salt in mortar till smooth. Add in cilantro and parsley and lb. a little more to bruise leaves and release flavor. Stir in paprika, cumin, cayenne, extra virgin olive oil and lemon juice.
- STUFFED TOMATOES: Cut tomatoes in half around equators and gently remove seeds with fingertips. Lightly fill each with Chermoula. Sprinkle bread crumbs proportionately on top of each tomato. Bake in oiled gratin dish at 400 degrees 30 min. Tomatoes will be soft so remove carefully from dish.
- Los Angeles Times 9-10-97. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 4 servings | |
| Calories 219 | |
| Calories from Fat 132 | 60% |
| Total Fat 14.92g | 19% |
| Saturated Fat 2.16g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 738mg | 31% |
| Potassium 247mg | 7% |
| Total Carbs 18.62g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.92g | 2% |
| Protein 3.73g | 6% |
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