Food Recipes Sauteed Tomatoes and Shallots 3.3 (71) By Kate Merker Kate Merker Kate Merker is the chief food director at Hearst Magazines. She has over two decades of experience producing food content for print and digital publications, including Real Simple. Highlights: * At Real Simple, Kate worked her way up from editorial assistant to senior food editor * Served as food and nutrition director at Woman's Day for seven years * Joined Hearst Magazines as chief food director (2017) Real Simple's Editorial Guidelines Updated on November 27, 2018 Print Share Share Tweet Pin Email Photo: Con Poulos Hands On Time: 10 mins Total Time: 20 mins Yield: 8 serves Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 6 shallots, quartered 3 pints grape tomatoes Kosher salt and black pepper ½ 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. Print Nutrition Facts (per serving) 56 Calories 2g Fat 8g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 56 % Daily Value * Total Fat 2g 3% Sodium 249mg 11% Total Carbohydrate 8g 3% Total Sugars 4g Protein 2g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.