Moroccan Tomatoes Recipes

Moroccan cooking layers warm spice with sweet-savoury contrast — slow tagines that melt meat and vegetables into fragrant, deeply spiced stews. When Moroccan cooks work with tomatoes, they reach for cumin, coriander, ginger, saffron, preserved lemon and ras el hanout, and the techniques that come up most across these recipes are simmering, boiling, sautéing and baking.

Sweet-acidic fruit that forms the backbone of sauces, stews and salads across nearly every cuisine. In this collection it's most often cooked with olive oil, onion, ground cumin, garlic, paprika and ground ginger. The dishes here span moroccan classics ready in as little as 40 minutes to slower, more involved cooking that rewards a relaxed afternoon.

Reader favourite: Harira (Moroccan Tomato-Lentil Soup) is the highest-rated dish in this collection at 4.9★ from 1,320 ratings.