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Sauteed Tomatoes and Shallots

Sauteed Tomatoes and Shallots
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Serves 8| Hands-On Time: | Total Time:



  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.
By December, 2008

Nutritional Information

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

Quick Tip

Warm Rosemary Olives
Capers and olives are often packed in brine. If you're watching your salt intake, rinse before cooking.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.