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Gooey cheese on falling apart grilled tomatoes - just heaven! Yesterday I taught a cooking class at the Davis Food Coop titled: Quick, Local, Vegetarian. All the dishes could be made in 30 minutes or less with ingredients produced within 100 miles of Davis - and of course they were vegetarian. This recipe was one of the five I did in the class yesterday. It's an easy, yummy side dish for those end of the season tomatoes. I used parsley here, but you could use just about any herb you have on hand or are growing, including, basil, rosemary or thyme. I took the pictures during the class. Sorry there are only a few - I didn't want to take up too much class time snapping shots of the food!
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Seared Tomatoes with Melted Cheese

September 13, 2009

30 min or less active, 30 min or less total, gluten-free, side, summer

Gooey cheese on falling apart grilled tomatoes - just heaven! Yesterday I taught a cooking class at the Davis Food Coop titled: Quick, Local, Vegetarian. All the dishes could be made in 30 minutes or less with ingredients produced within 100 miles of Davis - and of course they were vegetarian. This recipe was one of the five I did in the class yesterday. It's an easy, yummy side dish for those end of the season tomatoes. I used parsley here, but you could use just about any herb you have on hand or are growing, including, basil, rosemary or thyme. I took the pictures during the class. Sorry there are only a few - I didn't want to take up too much class time snapping shots of the food!

Information

Servings: 4
Time: 20 minutes active; 30 minutes total
Price: ~$8.45 total; ~$2.11 total
Nutrition (per serving):
Calories: 194.4
Protein: 7.6g
Fat: 5.1g
Saturated fat: 5.1g
Carbohydrates: 11.8g
Fiber: 0.1g
Sodium: 482.5mg
Cholesterol: 24.7mg
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp EVOO
  • 4 large, firm tomatoes, halved horizontally
  • 2 Tbsp parsley, finely chopped
  • 1 clove of garlic, minced
  • 1/2 tsp sugar, SnP, each
  • 3/4 cup gruyere, fontina or cheddar, shredded

Preparation

  1. Heat grill pan or gril over medium-high heat. Add EVOO. Arrange tomatoes cut-side down and cook until tender and darkened, about 10 minutes.
  2. Meanwhile mix parsley and garlic in a small bowl.
  3. Using a wide spatula or tongs, carefully turn each tomato cut-side up. Sprinkle each tomato with sugar, SnP, followed by equal portions of the herb mixture and cheese. Cover and cook until the cheese is melted, about 2-3 minutes. Serve warm.

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