
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.
Calories 178 Carbohydrates 7 Fat 14 Saturated fat 5
Mono unsaturated fat 8 Protein 7 Cholesterol 22 Fiber 2 Potassium 344
This recipe has been added to the following public cookbooks:
billys notable cooking,
when you want the very best !,
Healthy Side Dishes,
AOL COOKBOOK,
Quick and Easy Meals
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | swampgrannie
09/09/07 09:40 AM | pan seared tomatoessounds great! I can't wait to try this dish today |
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