Made with an attractive mixture of red, yellow, and orange tomatoes. Good and easy. I didn't have a lot of parsley so supplemented with chives, which was nice.
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
More From Cooking Light
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
- 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.
Sautéed Cherry Tomatoes with Shallots Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Cooking Light
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