Nutrition per serving may change if servings are adjusted.
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
3/4 cup shredded Gruyere, Comte, fontina or mozzarella cheese
Freshly ground pepper, to taste
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.
178 calories;14 g fat(5 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 26 mcg folate; 22 mg cholesterol; 4 g sugars; 0 g added sugars; 1233 IU vitamin A; 40 mg vitamin C; 216 mg calcium; 1 mg iron; 299 mg sodium; 345 mg potassium