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Sautéed Tomatoes and Shallots

Sautéed Tomatoes and Shallots

Real Simple DECEMBER 2008

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 56
  • Calories from fat: 30%
  • Protein: 2g
  • Carbohydrate: 8g
  • Sugars: 4g
  • Fiber: 1g
  • Fat: 2g
  • Saturated fat: 0g
  • Sodium: 249mg
  • Cholesterol: 0mg
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Sautéed Tomatoes and Shallots recipe

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