Skillet-Seared Tomatoes with Melted Gruyere
Serve these as a savory side dish to chicken or steak, to complement a meatless meal or as a sandwich on toasted whole-grain bread. A pinch of sugar helps balance the tomatoes' acidity.
Ingredients
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2 tablespoons extra-virgin olive oil
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4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 pounds)
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2 tablespoons finely chopped flat-leaf parsley
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1 medium clove garlic, minced
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1/2 teaspoon sugar, (optional)
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1/2 teaspoon kosher salt
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Freshly ground pepper, to taste
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3/4 cup shredded Gruyere, Comte, fontina or mozzarella cheese
Directions
1.
Heat a 12-inch heavy stainless-steel or cast-iron skillet over medium heat until hot enough to sizzle a drop of water. Add oil. Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.
2.
Mix parsley and garlic in a small bowl.
3.
Using a wide spatula, carefully turn each tomato cut-side up. Reduce the heat to medium-low. Sprinkle each tomato with sugar (if using), salt and pepper, followed by equal portions of the parsley mixture and shredded cheese. Cover and cook until the cheese is melted, about 2 minutes. Serve warm.
Nutrition information
Calories 178, Total Fat 14 g, Saturated Fat 5 g, Monounsaturated Fat 8 g, Cholesterol 22 mg, Sodium 317 mg, Carbohydrate 7 g, Fiber 2 g, Protein 7 g, Potassium 344 mg. Daily Values: Vitamin C 70%. Exchanges: Vegetable 1.5,High-Fat Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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