Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil 4 large, ripe but firm plum tomatoes 2 tablespoon(s) finely chopped flat-leaf parsley 1 clove(s) garlic , minced 1/2 teaspoon(s) sugar 1/2 teaspoon(s) kosher salt Freshly ground pepper , to taste 3/4 cup(s) shredded Gruyere , Comte, fontina, or mozzarella cheese

Instructions Jump to Ingredients ↑

  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. 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.


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