Sautéed Tomatoes and Shallots

Real Simple
Makes 8 servings


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1 tablespoon olive oil
6 shallots, quartered
3 pints grape tomatoes
Kosher salt and pepper
1/2 cup dry white wine
2 tablespoons capers


Heat the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.

Add the tomatoes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, about 3 minutes. Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.

Created date

November 2008

Nutritional Information

Calories 56
Caloriesfromfat 30 %
Protein 2 g
Carbohydrate 8 g
Sugars 4 g
Fiber 1 g
Fat 2 g
Satfat 0 g
Sodium 249 mg
Cholesterol 0 mg