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.)
