Sautéed Cherry Tomatoes with Shallots

recipe
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.

Yield:

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

Ingredients

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

Preparation

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