Skillet-Seared Tomatoes with Melted Gruyere

http://www.eatingwell.com/recipes/skillet_seared_tomatoes_with_melted_gruyere.html

From EatingWell:  August/September 2005

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.

4 servings | Active Time: 20 minutes | Total Time: 30 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 pounds)
• 2 tablespoons finely chopped flat-leaf parsley
• 1 medium clove garlic, minced
• 1/2 teaspoon sugar, (optional)
• 1/2 teaspoon kosher salt
• Freshly ground pepper, to taste
• 3/4 cup shredded Gruyere, Comte, fontina or mozzarella cheese

Preparation

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

Per serving : 178 Calories; 14 g Fat; 5 g Sat; 8 g Mono; 22 mg Cholesterol; 7 g Carbohydrates; 7 g Protein; 2 g Fiber; 317 mg Sodium; 344 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 high-fat meat, 1 fat