Skillet-Seared Tomatoes with Melted Gruyere

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Skillet-Seared Tomatoes with Melted Gruyere

Skillet-Seared Tomatoes with Melted Gruyere

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.

Serves 4

Prep Time 20 min

Total Time 30 min.


  • 2 tablespoon extra-virgin olive oil
  • 4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 pounds)
  • 2 tablespoon finely chopped flat-leaf parsley
  • 1 medium clo 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 che

Cooking Directions

Step 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.

Step 2

Mix parsley and garlic in a small bowl.

Step 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.