Skillet-Seared Tomatoes With Melted Gruyere |
|
 |
Prep Time: 18 Minutes Cook Time: 12 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
We served these as a savory side dish with filet mignon with onions and mushrooms - the meal was aweseome! This type of dish lends itself to complement a meatless meal or as a sandwich on toasted whole-grain bread. A pinch of sugar helps to balance the tomatoes' acidity. EatingWell Magazine, August/September 2005 & August/September 2008 Newsletter. 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 large garlic clove, minced |
1/2 teaspoon sugar (optional) |
1/2 teaspoon kosher salt, to taste |
fresh ground pepper, to taste |
crushed red pepper flakes, to taste (optional) |
3/4 cup shredded gruyere cheese or 3/4 cup comte cheese or 3/4 cup fontina cheese or 3/4 cup mozzarella cheese |
Directions:
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.
2. Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.
3. Mix parsley and garlic in a small bowl.
4. Using a wide spatula, carefully turn each tomato cut-side up.
5. Reduce the heat to medium-low.
6. Sprinkle each tomato with sugar (if using), salt, black pepper & crushed red pepper flakes(if using), followed by equal portions of the parsley mixture and shredded cheese.
7. Cover and cook until the cheese is melted, about 2 minutes.
8. Serve warm.
|
|