Skillet-Seared Tomatoes With Melted Gruyere

Ingredients

• 2 tablespoons extra virgin olive oil
• 4 large ripe but firm plum tomatoes
• halved lengthwise (about 1 1/4 pounds)
• 2 tablespoons finely chopped flat leaf parsley
• 1 large garlic clove
• minced
• 12 teaspoon sugar (optional)
• 12 teaspoon kosher salt
• to taste
• fresh ground pepper
• to taste
• crushed red pepper flakes
• to taste (optional)
• 34 cup shredded gruyere cheese or 34 cup comte cheese or 34 cup Fontina cheese or 34 cup mozzarella cheese

Instructions

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. Arrange tomatoes cut-side down in the pan and cook, uncovered, until just tender and the undersides are darkened, 10 to 15 minutes.
3. Mix parsley and garlic in a small bowl.
4. Using a wide spatula, carefully turn each tomato cut-side up.
5. Reduce the heat to medium-low.
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. Cover and cook until the cheese is melted, about 2 minutes.
8. Serve warm.