Each summer there are such great tomatoes to enjoy, but slicing them onto a salad gets monotonous. I looked for some great recipes that would be easy to fix, low in fat and calories, but filling and decadent enough to enjoy as a side with any other awesome summer dish.
Serve these as a side dish, or as a snack when you don’t want to fill up on a hot summer night. Also, a great complement to any Italian dish or a meatless meal. Try these between toasted bread as a sandwich too. Or, simply by themselves with a glass of wine!
You can sear tomatoes in olive oil, but I always add a touch of wine. Adding fresh herbs from your summer garden, or just sprinkle a bit of parsley. If tomatoes are a bit acidic for you, sprinkle a pinch of sugar onto them while searing.
Enjoy!
- 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
- 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.
Photo from Eatingwell.com.
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