Skillet-Seared Tomatoes with Melted Gruyere - 7g Carbs, 2g Fiber
From: Eating Well - August/September 2005
Serve these as a savory side dish to chicken or steak, to complement
a meatless meal or as a sandwich on toasted whole-grain bread. A pinch
of sugar helps balance the tomatoes' acidity.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Healthy weight | High calcium | Gluten free
Servings: 4
Active Time: 20 minutes
Total Time: 30 minutes
2 Tbsp extra-virgin olive oil
4 large ripe but firm plum tomatoes, halved lengthwise (about 1 1/4 lb)
2 Tbsp finely chopped flat-leaf parsley
1 medium clove garlic, minced
1/2 tsp sugar, (optional)
1/2 tsp kosher salt
Freshly ground pepper, to taste
3/4 cup shredded Gruyere, Comte, fontina or mozzarella cheese
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.
Servings: 4
Nutrition per Serving:
178 Calories, 14g Fat 5g Sat, 8g Mono, 22mg Cholesterol, 7g Protein,
7g Carbs, 2g Fiber, 317mg Sodium, 344mg Potassium
Nutrition Bonus: Vitamin C (70% daily value).
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetable, 1 high-fat meat, 1 fat
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