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