Sautéed Tomatoes and Shallots

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

Preparation

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.