Sauteed Tomatoes and Shallots

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

Ingredients

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.
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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