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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.

Source: EatingWell Magazine, August/September 2005




Ingredient Checklist


Instructions Checklist
  • 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 Facts

178 calories; protein 7.3g; carbohydrates 7.1g; dietary fiber 1.7g; sugars 4.1g; fat 14g; saturated fat 4.9g; cholesterol 22.3mg; vitamin a iu 1233.5IU; vitamin c 39.6mg; folate 26.2mcg; calcium 216.1mg; iron 0.8mg; magnesium 24.1mg; potassium 345.4mg; sodium 298.5mg; thiamin 0.1mg.

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