Skillet-Seared Tomatoes With Melted Gruyere

1. 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. 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. 3

   Mix parsley and garlic in a small bowl.

4. 4

   Using a wide spatula, carefully turn each tomato cut-side up.

5. 5

   Reduce the heat to medium-low.

6. 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. 7

   Cover and cook until the cheese is melted, about 2 minutes.

8. 8

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.