Sautéed Tomatoes and Shallots
With the bright red of the grape tomatoes, this dish even looks festive. It has a nice sharpness and bite to it, thanks to the shallots and briny capers, which makes it a refreshing addition on the table to cut through the richer dishes. It couldn’t be easier to make, too; just sauté the shallots in olive oil, then add the tomatoes and cook until they begin to burst. Add dry white wine and cook until nearly evaporated, stir in the capers, and you’re done. Make sure to use a decent drinking wine for the recipe, and feel free to serve the rest of the bottle with dinner (or treat the cook to a glass before the holiday guests arrive).
Get the recipe: for Sauteed Tomatoes and Shallots