Sautéed Cherry Tomatoes with Shallots

Heat brings out the inherent sweetness of the tomatoes, while shallots give them a soft garlic-onion bite. Once the tomatoes pop, they're ready to serve. The ripeness of the tomatoes will determine how long they need to cook; the riper the tomatoes, the less time they'll need to pop. Grape tomatoes also work well in this recipe.


6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 44 %
Fat 1.9 g
Satfat 0.3 g
Monofat 1.2 g
Polyfat 0.3 g
Protein 1.1 g
Carbohydrate 5.7 g
Fiber 1.2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 206 mg
Calcium 11 mg


2 teaspoons olive oil
3 tablespoons finely chopped shallots (about 1 large)
4 cups cherry tomatoes
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Heat olive oil in a large nonstick skillet over medium heat. Add shallots; cook 2 1/2 minutes or until tender, stirring occasionally. Add tomatoes; cook 5 minutes or until slightly soft and thoroughly heated. Remove from heat. Stir in parsley, salt, and pepper. Serve immediately.

Donata Maggipinto,

Cooking Light

October 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note