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Sautéed Cherry Tomatoes with Shallots

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

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

Nutrition 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

How to Make It

  1. 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.