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Sautéed Tomatoes and Shallots

Yield Makes 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 6 shallots, quartered
  • 3 pints grape tomatoes
  • Kosher salt and pepper
  • 1/2 cup dry white wine
  • 2 tablespoons capers

Nutrition Information

  • calories 56
  • caloriesfromfat 30 %
  • protein 2 g
  • carbohydrate 8 g
  • sugars 4 g
  • fiber 1 g
  • fat 2 g
  • satfat 0 g
  • sodium 249 mg
  • cholesterol 0 mg

How to Make It

  1. Heat the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, until they begin to soften, 4 to 5 minutes.

    Add the tomatoes, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, about 3 minutes. Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.