Moroccan stuffed tomatoes

Yield: 4 Servings

Measure Ingredient
4 \N Cloves garlic; chopped
1 teaspoon Salt
⅔ cup Cilantro; chopped fine
⅓ cup Parsley; chopped fine
1½ teaspoon Sweet paprika
½ teaspoon Cumin
⅛ teaspoon Cayenne pepper
¼ cup Extra-virgin olive oil
2 larges Lemons-juice only; or to taste
4 \N Firm tomatoes
\N \N Chermoula
¾ cup Bread crumbs; from day-old bread
\N \N Oil for greasing dish



CHERMOULA: Pound garlic with salt in mortar until smooth. Add cilantro and parsley and pound a little more to bruise leaves and release flavor. Stir in paprika, cumin, cayenne, 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 evenly on top of each tomato. Bake in oiled gratin dish at 400 degrees 30 minutes. Tomatoes will be soft so remove carefully from dish.

Recipe from "Vegetarian Cooking for Everyone" by Deborah Madison (Broadway Books, October 1997). Formatted by Lynn Thomas dcqp82a@.... Source: Los Angeles Times 9-10-97. 4 servings. Each serving: 193 calories; 79 mg sodium; 0 cholesterol; 15 grams fat; 15 grams carbohydrates; 3 grams protein; 1⅙ grams fiber.

Recipe by: Los Angeles Times 9-10-97 Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on May 15, 1998

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