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.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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 Gruyère, Comte, fontina or mozzarella cheese

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: Per serving: 178 calories; 14 g fat (5 g sat, 8 g mono); 22 mg cholesterol; 7 g carbohydrate; 7 g protein; 2 g fiber; 317 mg sodium.

Nutrition bonus: Vitamin C (70% daily value).

1/2 Carbohydrate Serving

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

These are wonderful. Simple and no need to turn on the oven. Love it!

Anonymous, Sharon, MA