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. Source: EatingWell Magazine, August/September 2005

Marie Simmons
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

178 calories; 14 g total fat; 4.9 g saturated fat; 22 mg cholesterol; 299 mg sodium. 345 mg potassium; 7.1 g carbohydrates; 1.7 g fiber; 4 g sugar; 7.3 g protein; 1233 IU vitamin a iu; 40 mg vitamin c; 26 mcg folate; 216 mg calcium; 1 mg iron; 24 mg magnesium;

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