Sauteed Tomatoes and Shallots
Serves 8|
Hands-On Time:
|
Total Time:
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
- 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, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until a few of the tomatoes begin to burst, 2 to 3 minutes.
- Add the wine and cook until nearly evaporated, 4 to 5 minutes. Stir in the capers.
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
.
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Quick Tip
Capers and olives are often packed in brine. If you're watching your salt intake, rinse before cooking.
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