Skillet-Seared Tomatoes with Melted Gruyere

August/September 2005

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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

Makes: 4 servings

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Total Time:


  • 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


  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.


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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Recipe Categories

Type of Dish
Side dish, vegetable
Ease of Preparation
Total Time
30 minutes or less
Preparation/ Technique

August/September 2005
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