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.

Yield: 6 servings (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 44%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.1g
  • Carbohydrate: 5.7g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 206mg
  • Calcium: 11mg

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

  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.
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