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.
Active Time: 20 minutes |
Total Time: 30 minutes
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
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.
Mix parsley and garlic in a small bowl.
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.
Per serving :
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