Chermoula Roasted Tomatoes

I am posting this recipe here for safe keeping.

• Ready In: 35 mins
• Serves: 4

Ingredients

• CHERMOULA

• 1⁄3 cup cilantro, finely chopped
• 1⁄3 cup parsley, finely chopped
• 4  garlic cloves, minced
• 1 1⁄2 teaspoons sweet paprika
• 1  teaspoon salt
• 1⁄2 teaspoon cumin
• 1⁄8 teaspoon cayenne pepper
• 1⁄4 cup extra virgin olive oil
• 2  large  lemons, juice of

• Remaining Ingredients

• 4  large  firm tomatoes
• 3⁄4 cup  breadcrumbs
•  olive oil, for greasing dish

Directions

1. Crush the leaves of the cilantro & parsley in a mortal to release their flavor. Mix in the rest of the ingredients to form the chermoula.
2. Cut tomatoes in half around equators and gently remove seeds with fingertips.
3. Brush the inside of each tomato half with the chermoula mixture. Sprinkle bread crumbs evenly inside of each tomato.
4. Rub a glass casserole dish with olive oil then place the tomatoes inside. Bake for 25 minutes at 400 degrees.
5. Note: Tomatoes will be soft once done so carefully remove from the dish.