Recipe for Moroccan Stuffed Tomatoes 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
CHERMOULA ----------------
4 x Cloves garlic, chopped
1 tsp Salt
2/3 cup Cilantro, chopped fine
1/3 cup Parsley, chopped fine
1/2 tsp Sweet paprika
1/2 tsp Cumin
1/8 tsp Cayenne pepper
1/4 cup Extra-virgin olive oil
2 lrg Lemons-juice only, or to taste
----------------- STUFFED TOMATOES ----------------
4 x Firm tomatoes
Chermoula
3/4 cup Bread crumbs, from day-old bread
Instructions:
Instructions: 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.

Los Angeles Times 9-10-97. 4 servings.

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