Skillet-Seared Tomatoes with Melted Gruyere

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.

Skillet-Seared Tomatoes with Melted Gruyere Recipe

4 servings

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

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.

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

Carbohydrate Servings: 1/2

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

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