Adding a pinch of sugar helps with cutting the acidity of the tomatoes. Cheese is best if low in fat, or dry types, for calorie count but also because it cooks up nicer. Great on a hot summer night.
Ingredients
2 tablespoons olive oil
4 large ripe but firm plum, or Roma, tomatoes
2 tablespoons chopped flat-leaf parsley, or fresh basil
2 cloves garlic, minced
½ teaspoon kosher salt
ground pepper, to taste
¾ cup shredded Gruyere, cream cheese, or mozzarella cheese
Instructions
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 Information
Calories: 178 Fat: 14g Protein: 7g
Recipe by DietSmarter.com at https://www.dietsmarter.com/uncategorized/skillet-seared-tomatoes-melted-gruyere/