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Tomatoes with cheese in a frying pan

Pan-Fried Tomatoes with Melted Cheese

A juicy, go-anywhere appetizer of tomatoes and cheese! This quick, juicy dish couldn't be easier to make. The tomatoes turn out wonderfully juicy and flavorful, and the melted cheese is the perfect finishing touch. Serve it alongside steamed rice, a grain, or mashed potatoes.

MariaS

Recipe author

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Composition / ingredients

Servings:

Tomatoes

300

Onion

Garlic

Hard cheese

Salt

Ground black pepper

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 4 g

Fats 58 % 11 g

Carbohydrates 21 % 4 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather everything you'll need for pan-fried tomatoes with cheese: fresh tomatoes, an onion, a clove of garlic, vegetable oil, salt, ground black pepper, and hard cheese. It's best to pick tomatoes that are firm but not hard — ripe and juicy. In-season, field-grown tomatoes are ideal. Any cheese you like will work, as long as it melts well.
Step 2:

Peel the onion and cut it into small dice. Peel the garlic clove and mince it finely. Heat the vegetable oil in a skillet and add the chopped onion and garlic. Cook over medium heat, stirring now and then, until translucent.
Step 3:

Wash the tomatoes and cut them into slices about 1/4 inch (5–6 mm) thick. Lay them in an even layer over the sautéed onion and garlic. Season with salt and pepper. Cover the skillet and simmer over low heat for about 10 minutes, until the tomatoes soften. Keep the heat high enough to cook the tomatoes through, but not so high that the onion and garlic burn.
Step 4:

Once the tomatoes are done, you can take the pan off the heat. Cut the hard cheese into thin slices and lay them over the tomatoes. Cover the skillet for a few minutes so the cheese melts.
Step 5:

These pan-fried tomatoes with cheese can be served hot or chilled. A sprinkle of chopped fresh herbs makes a nice finishing touch — it brightens the dish and makes it even more inviting. I used green onion sliced on the diagonal. Enjoy!

Choose medium-sized tomatoes so the slices aren't too big or too small. Besides ground black pepper, you can reach for Italian seasoning or herbes de Provence — either blend pairs beautifully with tomatoes and cheese. If the pan releases too much juice, just simmer the excess off.