Recipe - Moroccan Stuffed Tomatoes

CHERMOULA
4 Cloves garlic; chopped
1 teaspoon Salt
2/3 cup Cilantro; chopped fine
1/3 cup Parsley; chopped fine
1 One half teaspoon Sweet paprika
One half teaspoon Cumin
1/8 teaspoon Cayenne pepper
One fourth cup Extravirgin olive oil
2 lg Lemonsjuice only; or to
taste

STUFFED TOMATOES
4 Firm tomatoes
Chermoula
Three fourths cup Bread crumbs; from dayold
bread
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@prodigy.com. Source:
Los Angeles Times 91097. 4 servings. Each serving: 193 calories; 79 mg
sodium; 0 cholesterol; 15 grams fat; 15 grams carbohydrates; 3 grams
protein; 1.17 grams fiber.

Recipe by: Los Angeles Times 91097

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on May 15,
1998