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.
| Prep Time: | 20 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe 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 | |
Recipe Directions
- 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.
Health Advantages: low calorie, low carb, low sodium, high calcium, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 178 cal | Carbohydrate Servings: | 1/2 | |||||
| Carbohydrates: | 7 g | Dietary Fiber: | 2 g | Cholesterol: | 22 mg | |||
| Fat: | 14 g | Sodium: | 317 mg | Saturated Fat: | 5 g | |||
| Protein: | 7 g | Potassium: | 344 mg | Monounsaturated Fat: | 8 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value). | |||||||
| Exchanges: | 1 1/2 vegetable, 1 high-fat meat, 1 fat | |||||||
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