Sauteed Tomatoes and Shallots

Sauteed Tomatoes and Shallots
 Con Poulos
Serves 8
preparation
10
minutes
cooking
20
minutes

Ingredients

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

Directions

  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.
  2. Add the tomatoes, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, 2 to 3 minutes.
  3. Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.

 

Kate Merker
November 2008

Nutritional Information

  • Per Serving
  • Calories 56
  • Fat 2 g
  • Sat Fat 0 mg
  • Cholesterol 0 mg
  • Sodium 249 mg
  • Protein 2 g
  • Carbohydrate 8 g
  • Fiber 1 g
  • Sugar 4 g
What does this mean? See Nutrition 101.