Post by Loupy on Dec 21, 2010 21:44:53 GMT -7
Skillet-Seared Tomatoes with Melted Gruyere
Contributed By: EatingWell
Photo by Ken Burris.
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
Number of Servings: 4
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch, Appetizers, Snack
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
Preparation
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.
2. Mix parsley and garlic in a small bowl.
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.
Nutrition Information
Calories: 178
Total Fat: 14g
Saturated Fat: 5g
Carbohydrates: 7g
Protein: 7g
Calcium: 204mg
Sodium: 317mg
Fiber: 2g
www.eatingwell.com
Contributed By: EatingWell
Photo by Ken Burris.
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
Number of Servings: 4
Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 15 to 30 minutes
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
Meal Type: Lunch, Appetizers, Snack
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
Preparation
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.
2. Mix parsley and garlic in a small bowl.
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.
Nutrition Information
Calories: 178
Total Fat: 14g
Saturated Fat: 5g
Carbohydrates: 7g
Protein: 7g
Calcium: 204mg
Sodium: 317mg
Fiber: 2g
www.eatingwell.com
