Total Time
10mins
Prep 5 mins
Cook 5 mins

I cut this out of a newspaper when I lived in Atlanta for a short time in the early 80's. It was in a "cooking for one" column, but I have doubled it here. Use it as a first course for guests, to accompany steak, fish or chicken, or as a light dinner for yourself on a hot summer night when everyone is out. New Jersey tomatoes (the best) really shine in this recipe! Make fresh corn on the cob and have a feast!

Directions

  1. Slice the tomatoes thickly. Melt the butter and olive oil in a frying pan over medium heat.
  2. Add the tomato slices and fry on one side for about one minute. Turn each slice and sprinkle with cheese. You can use any cheese - mozarella or cheddar work well.
  3. Sprinkle with chopped basil and continue to fry until cheese melts. Cover the pan if you want to speed up the process.
Most Helpful

This was pretty good! I made it with a combination of cheddar cheese and monterey jack cheese. It was a nice combination. I also used plenty of fresh basil on it. Thanks!! Made for PAC '07

AuntWoofieWoof October 13, 2007

This dish was a delight! I love basil and used plenty of it, with mozarella cheese. This was so quick and easy and delicious - a real treat!

loof October 11, 2007